From A New Way to Cook by Sally Schneider.
4 ounes tagliatelle or linguine, optional
2 tablespoons olive or peanut oil
2 cups FENNEL BROTH
1/3 cup corriander seeds
1 1/4 pounds sea scallops, rinsed and patted dry
1/4 teaspoon kosher salt
1/4 teaspoon cayenne pepper (or to taste)
1/4 teaspoon sugar
1 tablespoon plus 1 teaspoon creme fraiche
1/4 coarsely chopped herbs (such as cilantro, basil, chervil, parsley, fennel fronds, alone or in combination to taste)
If using noodles, cook in a large pot of boiling salted water until al dente. Drain under cold water to cool. Drain well and toss with 1/2 teaspoon of oil.
In a small saucepan bring the broth to a boil over medium heat and continue boiling until the broth is reduced to about 1 1/2 cups, 7 minutes or so. Cover and keep warm.
In a small skillet toast the coriander seeds over low heat until fragrant. Crush or grind, spread the ground spice on a plate. Sprinkle the patted-dry scallops lightly on both sides with salt, cayenne, and sugar then coat with the ground coriander pushing them aroundon the plate to coat them thoroughly on both sides.
Heat a large non-stick skillet over medium heat. Add 2 teaspoons of oil and swirl to coat the bottom of the pan. Add scallops in a single layer and cook until brown and crisp, turning once, about 2 minutes each side. Set aside and keep warm. Repeat with remaining oil and scallops.
Stir the creme fraiche into the broth, add noodles (if using) and simmer just to heat the noodles through. Serve the scallops in shallow soup bowls, topped with noodles and broth, garnished with herbs.
Serves 6 to 8
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