Coriander and Almond-Crusted Scallops

Coriander and Almond-Crusted Scallops

My taste buds came alive with every bite of these scallops! You have to try these…go now to the grocery store and get all the ingredients. You will not regret it. I would like to remind you to be sure and pat dry the scallops so that you can keep the almond mixture as dry as possible while coating both sides of each scallop.

Coriander and Almond-Crusted Scallops
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 6 large scallops
  • ½ cup white wine
  • 2 pinches of sea salt
  • ¼ cup raw almonds
  • 1 tablespoon coriander seed
  • pinch of black pepper
  • ½ tablespoon grape seed oil
  • 2 teaspoons balsamic vinegar
Instructions
  1. Preheat oven to 375 F.
  2. Remove the tough muscle from the scallops, rinse and pat dry. Combine the wine and a pinch of salt and place the scallops in this marinade for 10 minutes. Meanwhile, place the almonds on a baking sheet and bake for 7-8 minutes. In a food processor, coarsely grind the coriander seed. Add the toasted almonds, another pinch of salt and the pepper, and pulse to grind coarsely.
  3. Remove the scallops from the marinade and coat each side with the almond mixture. Heat the oil in a skillet on medium-high heat and grill the scallops for 2-3 minutes on each side. Splash with balsamic vinegar and serve immediately.

 

Comments are closed.