Scallop-New Potato Salad

A simple meal transformed with coriander flavored oil.

Patricia Lyons

Scallop-new potato salad

Scallop-new potato salad with coriander oil

—Serves 6

SCALLOP-NEW POTATO SALAD

1/2 pound haricots verts

1/2 pound wax beans

1/2 pound new or fingerling potatoes

1 pound scallops

salt

black peppercorns

2 tablespoons coriander oil

Cook potatoes in salted water (bring to rolling boil for 5-8 minutes, then cover, remove from heat and allow to cool completely). When cool, slice into half-inch rounds. Blanch beans in boiling water to desired tenderness, then shock in an ice bath. Set aside. Slice scallops about 1/2 inch thick, lay out on a surface and sprinkle with salt and fresh-ground pepper. Heat 2 tablespoons coriander oil in a skillet, add scallops and sautée 30 seconds on each side (maybe a little less on the second—beware, they cook quickly). Toss with vegetables and pan juices, and serve.

CORIANDER OIL

1 cup coriander berries

3 cups olive oil

Over medium heat, bring the oil with berries just to a simmer, then allow to cool. Strain oil and bottle it, with or without berries. Use when cool.

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