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Add a photoServings: 6
Ingredients
- 18 x large scallops
- 3 Tbsp. coriander seeds
- 5 Tbsp. pumpkin seeds salt pepper
- 2 Tbsp. extra virgin olive oil
Directions
- Put the coriander seeds into a dry non-stick pan over a medium heat. Fry them till they smoke and release their aroma. Put the pumpkins seeds on a baking tray and roast in the oven till they are golden in colour and begin to release their aroma.
- Crush the coriander and pumpkin seeds with salt and pepper in a mortar with a pestle. Brush the scallops with a little extra virgin olive oil and dip them to coat in the roasted spice mix.
- Heat the remainder of the extra virgin olive oil (just sufficient to cover the surface of the pan) in a non-stick pan over a high heat, once warm, turn the heat down to medium high, drop in the scallops and sear. Turn them once after a crust has formed. Turn off the heat of the burner to finish the cooking, about 1 minute.
- Serve immediately with a shaved fennel and apple salad.
- Preheat the oven to 375 degrees Fahrenheit
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 6 servings | |
| Calories 194 | |
| Calories from Fat 102 | 53% |
| Total Fat 11.43g | 14% |
| Saturated Fat 1.73g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 148mg | 6% |
| Potassium 415mg | 12% |
| Total Carbs 5.24g | 1% |
| Dietary Fiber 1.8g | 6% |
| Sugars 0.15g | 0% |
| Protein 18.94g | 30% |
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