- 1/2 teaspoon coriander seeds
- 1/4 teaspoon white peppercorns
- 6 whole cloves
- 1 cup sugar
- 2 cups kosher salt
- 1/4 cup chopped fresh cilantro
- 2 tablespoons finely grated fresh lemon zest
- 16 large sea scallops (1 1/4 to 1 1/2 lb)
- 4 tablespoons 18 Yr. balsamic vinegar
- 1/2 tablespoon Lemon Evoo
Marinate scallops:
Finely grind coriander seeds, peppercorns, and cloves in an electric coffee/spice grinder or with a mortar and pestle, then stir together with sugar, kosher salt, cilantro, and zest in a bowl. Cut tough muscles from scallops and toss scallops in salt mixture. Bury scallops in salt mixture and chill, covered, 30 minutes. Rinse scallops lightly and dry well with paper towels.
Sauté scallops:
Heat oil in a 10-inch nonstick skillet over moderately high heat , then sear scallops until browned on both sides,about 3 minutes total. Add 4 tablespoons 18 year basamic vinegar to pan, cook scallops about 30 seconds then turn over, cook 30 seconds on the other side then remove scallops from pan when balsamic vinegar has coated both sides evenly.
Serve scallops over sautéed spinach.
serves 4