SEA SCALLOPS WITH MASHED POTATOES AND CORIANDER SEEDS

 

 

This outstanding recipe deserves to be made over and over again! You won’t believe how delicious it is! The coriander seeds burst with flavors and bring to this dish a perfect touch! Enjoy with a fabulous Chardonnay from Burgundy such as Chablis!

 

 

Preparation: 1 hour, cooking time: 40 min.
Serving 4

 

20 to 24 sea scallops
1 lb. Brussels sprouts
1 ½ lbs. gold potatoes
¾ cup heavy cream
1/3 cup olive oil + 3 tbsp.
Salt and pepper

 

For the sauce:
3/8 oz. coriander seeds (10 g), crushed
2 lemon juices
1/3 cup olive oil
2 tbsp. fresh chives, minced
Salt and pepper

 

Wash the Brussels sprouts and poached them 1 minute in salted boiling water. Drain and pluck the leaves off. You will need 3 leaves per scallop. Set aside.

 
Peel the potatoes and place them in a large stockpot. Cover with cold water and season with coarse salt. Bring to a boil, reduce the heat to medium and cook until tender, about 20-25 minutes.

 
In a small bowl, combine the crushed coriander seeds with the lemon juice, olive oil, salt, pepper and chives. Transfer to a small saucepan and warm it on simmer, stirring.

 
Mash the potatoes. Add the heavy cream and olive oil. Adjust the seasoning if needed. Keep warm.

 
Season the scallops with salt and pepper. Warm 3 tbsp. olive oil in a large frying pan on high heat and cook the scallops 2 minutes on each side.
Display the mashed potatoes at the center of the plates. Place 3 Brussels sprouts leaves under each scallops around the mashed potatoes. Scoop the sauce over the sea scallops.

 

 

Bon Appetit!