Coriander and Almond-Crusted Scallops

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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.

Coriander and Almond-Crusted Scallops Recipe

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  • Yield: 2 Servings
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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 …

Ingredients

Instructions

  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.
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