Coriander-Crusted Scallops With Chive Potato Hash And Sweet Corn Sauce

More from this source
Epicurious
Nutrition per serving    (USDA % daily values)
CAL
1096
FAT
239%
CHOL
90%
SOD
71%

Comments

Add a comment

Ingredients for 4 servings

1/2 cup canola oil

1/2 packed cup fresh chervil* leaves

1 tablespoon canola oil

1 small white onion, chopped (about 1 1/2 cups)

1 carrot, chopped (about 3/4 cup)

1 celery stalk, chopped (about 1/2 cup)

2 garlic cloves, halved

6 cups chicken or vegetable stock or low-sodium broth, plus additional for thinning sauce

Kosher salt to taste

1/8 teaspoon freshly ground black pepper

3 cups fresh corn kernels (from 2 to 3 ears), cobs reserved

2 tablespoons canola oil

1 small russet potato, peeled and cut into 1/4-inch dice (about 1 cup)

1/2 small sweet potato, peeled and cut into 1/4-inch dice (about 3/4 cup)

1/8 teaspoon kosher salt

Scant 1/8 teaspoon freshly ground black pepper

1 tablespoon fresh chives, chopped

2 tablespoons ground coriander

1 teaspoon kosher salt

1/4 teaspoon chile powder

8 large sea scallops

4 fresh chervil sprigs, for garnish

*If chervil is unavailable, fresh flat-leaf parsley leaves may be substituted. Extra chervil (or parsley) oil will keep, covered, at room temperature 3 days. Try it in salad dressings or drizzled over fish, chicken breasts, or steamed vegetables.

You might also like

Spinach & Frisée Salad With Tangerines & Corian...
Eating Well
Chorizo-Crusted Scallops
Cook Taste Eat
Black And Orange Recipe: Poppy-Crusted Sea Scal...
Serious Eats
Hazelnut-Crusted Scallops
Coastal Living
Spice-Crusted Scallops With Crisp Capers
Food & Wine
Cornmeal Crusted Scallops With Heirloom Bean An...
McCormick Gourmet
Pan Seared Poppy Seed Crusted Bay Scallop Salad...
McCormick Gourmet
Cornmeal-Crusted Scallops With Mint Chimichurri
Cooking Light
Chile-Crusted Scallops With Mango-Papaya Salsa
Oxmoor House
Chile-Crusted Scallops With Cucumber Salad
Eating Well