Recipe from Dr. Hyman
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.