Preparation:
Combine the coriander, salt, pepper, and nutmeg. Set aside 1 teaspoon of this mixture to garnish the finished dish. Pat the scallops dry, dip both sides of each one into the mixture, and set them aside while you make the sauce and garnish. Cut the leek into 1-inch long julienne strips.
Heat 1 tablespoon of the cooking oil in a sauté pan over medium heat; then "sweat" the leek strips until they're soft. Don't allow them to take on any color.
Set aside and keep warm. To make the sauce, first combine the cider, stock, and wine. Then add the ginger, coriander seeds, and thyme. Bring the mixture to a slow boil, and reduce to 1 1/2 cups. Strain and return to the pan. Add the lemon zest, keeping the sauce at the simmering point.
Heat the remaining 2 tablespoons of oil in a heavy skillet over medium-high heat. Cook the scallops for 3 minutes on each side. Use a pan large enough to leave a space between them, or cook them in batches. If you add too many to the pan at one time, the cooking temperature will drop, and the scallops will steam instead of sauté. Their outer surfaces should be crispy.
Just before serving, return the sauce to a boil, and whip in the butter with a wire whisk Spoon some sauce into each of 6 serving plates.
Make 5 little beds of leeks in the sauce on each plate, and top each one with a scallop. Dust the dish with the reserved coriander mixture, and serve at once.
Recipe Source: IN PRAISE OF APPLES by Mark Rosenste |
