Coriander Scallops

by Maud Hallin

serves 6

25 to 30 sea scallops
3 tablespoons coriander seeds
salt and pepper to taste
oil for frying
1 small bunch fresh cilantro, chopped

Rinse and drain scallops. Roast coriander seeds in a dry skillet. When seeds are cool, put them into a plastic bag and crush with rolling pin.

Salt and pepper scallops and roll them in the crushed seeds. Fry until just ready. Decorate with chopped fresh cilantro.

Spice grinder would make the crush too fine. Baseball bat or frying pan can be used if you do not have a rolling pin.

Serve on polenta as an entree or on a bed of mixed lettuce or babyspinach with an orange "fruity" dressing as a main course salad.