Coriander and Almond-Crusted Scallops
Dinners + Mains

Coriander and Almond-Crusted Scallops

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Recipe from Dr. Hyman

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Coriander and Almond-Crusted Scallops
Nutrition Info Print Recipe
  • Prep: 10 m
  • Cook: 15 m
  • Total: 25 m
  • Servings:


  • 6 large scallops
  • 1/2 cup white wine
  • 2 pinches salt
  • 1/4 cup raw almonds
  • 1 tbsp coriander seed
  • 1 pinch pepper
  • 1/2 tbsp grape seed oil
  • 2 tsp balsamic vinegar


  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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