Sea Scallops With Coriander And Cider Sauce

Recipe Ingredients

4 tablespoons	60ml	Coriander
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/4 teaspoon	1.3ml	Nutmeg
30 teaspoons	150ml	Sea scallops (large)
1 teaspoon	5ml	Leek (large)
3 tablespoons	45ml	Light cooking oil
1/2 cup	118ml	Fresh apple cider
1 1/2 cups	355ml	Fish or shrimp stock
1/4 cup	59ml	Dry white Riesling
1		Fresh ginger - (1" long) - peeled, chopped fine
1 tablespoon	15ml	Whole coriander seeds
3 sections		Fresh thyme leaves
		Zest of 1 lemon
2 tablespoons	30ml	Butter

Recipe Instructions

Combine the coriander, salt, pepper, and nutmeg. Set aside 1 teaspoon of this mixture to garnish the finished dish. Pat the scallops dry, dip both sides of each one into the mixture, and set them aside while you make the sauce and garnish.

Cut the leek into 1-inch long julienne strips. Heat 1 tablespoon of the cooking oil in a saute pan over medium heat; then "sweat" the leek strips until they're soft. Don't allow them to take on any color. Set aside and keep warm.

To make the sauce, first combine the cider, stock, and wine. Then add the ginger, coriander seeds, and thyme. Bring the mixture to a slow boil, and reduce to 1 1/2 cups. Strain and return to the pan. Add the lemon zest, keeping the sauce at the simmering point.

Heat the remaining 2 tablespoons of oil in a heavy skillet over medium-high heat. Cook the scallops for 3 minutes on each side. Use a pan large enough to leave a space between them, or cook them in batches. If you add too many to the pan at one time, the cooking temperature will drop, and the scallops will steam instead of saute. Their outer surfaces should be crispy.

Just before serving, return the sauce to a boil, and whip in the butter with a wire whisk Spoon some sauce into each of 6 serving plates. Make 5 little beds of leeks in the sauce on each plate, and top each one with a scallop. Dust the dish with the reserved coriander mixture, and serve at once.

This recipe yields 6 servings.

Source:
IN PRAISE OF APPLES by Mark Rosenstein (c) 1996 - Lark Books, Asheville, NC distributed by Sterling Publishing, NY - 176 pages - $34.95 - As reprinted in the Sep/Oct, 1997 issue of Cookbook Digest

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