Coriander scallops with fresh oranges is a restaurant-quality meal worth staying home for. (Kate Lawson / The Detroit News)
For me, sometimes going out to dinner is harder than staying home. My husband proposes an evening out, but as the day progresses, I feel more and more like staying in. Itís cold outside, thereís snow and dumb drivers; if we stay in we can build a fire and watch a good movie. Besides, I have all these great recipes and I love to cook, so instead letís have a great meal and a bottle of wine at half the price of a restaurant experience (and I donít have to dress up). Please donít misunderstand, I love a good restaurant, and Metro Detroit has so many of them itís sometimes hard to decide where to go. I also love getting dressed up and being treated to a fine meal, but there are just some moments ó and coincidentally they mostly occur in winter ó when I just want to stay home in my comfy clothes.
And when I make that suggestion, Iíd better have a plan. In this case, it was a good one: I had purchased frozen sea scallops and they were thawing in the fridge when the last dinner proposal occurred. As we arenít lucky enough to live near the ocean, I prefer buying flash-frozen scallops and thawing them at home myself. They do not take long to thaw, and this is usually what Iím buying at the market anyway. But be vigilant, scallops are often soaked in a phosphate solution that whitens them and makes them absorb more liquid, increasing their weight by as much as 30 percent. So you're paying $15 to $20 (or more) per pound for water. Just make sure that the scallops havenít been chemically treated ó check the ingredients on the bag; it should say dry-packed or chemical free.
The recipe was an easy one, and I love the flavor of coriander, which I often use to coat tuna steaks before a quick sear. An orange dressing added a nice citrusy touch along with a fresh kale salad instead of baby greens. We opened a bottle of wine, lit a fire, and wouldnít you know, it started snowing. I looked at my husband across the candlelit table and said, ďArenít you glad we stayed home?Ē
Coriander Scallops With Orange-Ginger Dressing
Serve with any mix of fresh greens you desire. I substituted a fresh kale salad for the baby greens. Adapted from Bon Appetit
3 tablespoons frozen orange juice concentrate, thawed
2 tablespoons white balsamic vinegar
3 tablespoons extra-virgin olive oil, divided
2 teaspoons minced peeled fresh ginger
1 tablespoon chopped fresh cilantro
2 tablespoons coriander seeds, coarsely crushed in resealable bag with mallet
16 sea scallops, side muscles removed, patted dry with paper towels
8 cups mixed baby greens
1 navel orange, peel and pith removed, cut between membranes into segments
Whisk juice concentrate, vinegar, 1 tablespoon oil, ginger and cilantro in small bowl. Season dressing with salt and pepper.
Place crushed coriander seeds on plate. Sprinkle scallops with salt and pepper, then press both sides in coriander to coat. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add scallops and cook until golden brown and just opaque in center, 1 Ĺto 2 minutes per side.
Divide greens, orange and scallops among 4 plates. Drizzle dressing over. Serves 4.
Per serving: 225 calories; 13 g fat (1 g saturated fat; 52 percent calories from fat); 16 g carbohydrates; 21 mg cholesterol; 436 mg sodium; 13 g protein; 4 g fiber.