Yet, I really enjoyed this dish on the first night we were without power and I thought I'd share it. I intend to make it again once the heat comes back on. Along with Meyer lemon pudding cakes (I have not forgotten them!).
3/4 pound scallops (the bigger, the better; look for creamy to rosy colored ones)
2 tablespoons extra-virgin olive oil
Ground coriander (if you have seeds, toast them a little first in a cast-iron pan over medium heat until you can smell them, cool then grind)
- Rinse the scallops well and pat dry. Toss with the olive oil. Season scallops lightly with the ground coriander, and grinds of sea salt and whole pepper (go very easy on the pepper as not to overwhelm the delicate scallops), and toss again.
- On the camp stove, heat a medium cast-iron skillet to very hot. Add the scallops, turn the heat to low, then stir the scallops around to brown them on all sides. Cook about 10 minutes until just firm.
- Serve immediately with a salad of baby greens and arugula, cooked baby carrots tossed with brown sugar and ginger, and a side of lemon orzo (or rice). Any juice from the pan is a good addition to the orzo or rice.
Many thanks to Stuart Leavenworth, who posted a menu on his Facebook page:
What's for dinner? Corriander chicken with preserved Meyer lemon, kale and cous cous.
It inspired me to try coriander on scallops.