Coriander and Almond-Crusted Scallops

Ingredients

• 6 Large Scallops
• 1/2 Cup White Wine
• 2 Pinches Sea Salt
• 1/4 Cup Raw Almonds
• 1 Tablespoon Coriander Seed
• 1 Pinch Black Pepper
• 1/2 Tablespoon Grape Seed OIl
• 2 Teaspoons Balsamic Vinegar

Preparation

1. Preheat oven to 375 degrees.
2. Remove tough muscle from scallops, rinse, and pat dry. Combine wine and a pinch of salt and place scallops in this marinade for 10 minutes.
3. Meanwhile, place almonds on a baking sheet and bake for 7 to 8 minutes. In a food processor, coarsely grind coriander seed. Add toasted almonds, a pinch of salt, and pepper and pulse to grind coarsely.
4. Remove scallops from marinade and coat each side with the almond mixture. Heat oil in skillet on medium-­‐high heat, and grill scallops for 2 to 3 minutes on each side.
5. Splash with balsamic vinegar and serve immediately.