Coriander And Pumpkin Seed Crusted Scallops

Directions

1. 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.
2. 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.
3. 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.
4. Serve immediately with a shaved fennel and apple salad.
5. Preheat the oven to 375 degrees Fahrenheit