Coriander Scallops with Orange-Ginger Dressing

Bon Appétit
| March 2011

by The Bon Appétit Test Kitchen

yield: Makes 4 servings

active time: 25 minutes

total time: 25 minutes


  • 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
  • 8 cups mixed baby greens
  • 1 navel orange, peel and pit removed, cut between membranes into segments

print a shopping list for this recipe


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 1/2 to 2 minutes per side.

Divide greens, orange, and scallops among 4 plates. Drizzle dressing over.

add your own note

See all of our quick & easy recipes here >


Chicken Breasts with Fontina and Prosciutto

Pimiento Mac and Cheese

Steamed Clams with Miso Aioli and Harissa

Chicken and Celery Pot Stickers

Wild Mushroom Risotto