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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