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Coriander and Almond-Crusted Scallops
Prep
10 mins
Cook
15 mins
Total
25 mins
 

Recipe from Dr. Hyman

Course: Dinners + Mains, Light Meal
Cuisine: American, Asian
Keyword: Asian, Dinners + Mains, Light Meal
Diet: Dairy Free, Gluten Free, Keto, Low Carb, Paleo
Servings: 2
Calories: 257 kcal
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
  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.

Nutrition Facts
Coriander and Almond-Crusted Scallops
Amount Per Serving
Calories 257 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 1g6%
Cholesterol 22mg7%
Sodium 746mg32%
Potassium 385mg11%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 2g2%
Protein 15g30%
Vitamin C 1mg1%
Calcium 76mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.