Services at Banner Gateway Medical Center  

Spinach Endive Salad with Coriander Scallops


by Heather Metell, Banner Gateway Head Chef

Vinaigrette Ingredients
1 teaspoon olive oil
1 teaspoon orange juice
1/2 teaspoon white wine vinegar
1/4 teaspoon shallots
1/4 teaspoon fresh tarragon
1/4 teaspoon fresh finely chopped tarragon
1/4 teaspoon Dijon mustard
salt to taste
black pepper to taste

Combine all ingredients and whisk until blended

2/3 cup cleaned spinach
2/3 cup torn endive
1/2 navel orange peeled and segmented
1/4 teaspoon ground coriander
2 ounces sea dry scallops
1 teaspoon canola oil
salt to taste
black pepper to taste

Combine coriander, salt and pepper in a small bowl. Sprinkle spices on both sides of scallops.

Heat oil in large skillet over medium-high until shimmering but not smoking. Toss the scallops and cook until the develop a golden brown crust and are just opaque all the way through. 2-3 minutes per side.

Combine spinach, endive and orange segments. Add the vinaigrette and toss to coat.

Top salad with scallops.

Banner Gateway Medical Center
Higley Road and US 60
1900 N. Higley Road
Gilbert, Arizona 85234
(480) 543-2000
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