

Recipe from Dr. Hyman
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Coriander and Almond-Crusted Scallops
- Prep: 10 m
- Cook: 15 m
- Total: 25 m
- Servings: 2
Ingredients
- 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
Instructions
- Preheat oven to 375 degrees.
- 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.
- 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.
- 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.
- Splash with balsamic vinegar and serve immediately.
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