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

Method

Step 1

Preheat oven to 375 degrees.

Step 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.

Step 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.

Step 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.

Step 5

Splash with balsamic vinegar and serve immediately.

Nutritional Information

Nutritional analysis per serving: Calories 228, Carbohydrates 6.4 g, Fiber 1.5 g, Protein 17.7 g, Fat 9.9 g, Cholesterol 30 mg, Sodium 383 mg, Calcium 65 mg