Coriander Scallops with Passionate Ginger Dressing

Sometimes I post more during a given month and sometimes less.  Perhaps less to say, fewer outstanding recipes to pass on, or just lazy?  Anyway, it is better to say nothing, when you don't have something worthwhile to share.  There are a few old proverbs attesting to that.  In this case, the recipe is fine, I just didn't take many photos, not being all that happy with my camera.  Blame it on the Scotch in me, but as long as the thing is actually working, there is absolutely no justification for purchasing a new one.  Then my daughter had to demonstrate the camera on her Droid, which it turns out, beats out most decent CAMERA cameras.  And, this is a phone? 

At any rate,  I am continually trying out new recipes, either from magazines, other blogs, or from my cookbook collection, though Bob would rather I stuck with some tried and true favorites.  But, he's usually a good sport, and the ultimate recipe critic.  If a weency bit of whatever is being pushed around on his plate, the verdict is pretty obvious.  Doesn't need to say a word.  Sometimes I'm in agreement.  Most of the time, actually.  So, last night two recipes were tried.  One for Stuffed Artichokes, which sounded delicious in the write-up, but were on the ho hum side.  Then there was this salad of scallops seared with a crushed coriander coating and zippy dressing of passion fruit and ginger.  A "keeper", folks.

I store my coriander seeds in the freezer, so up until recently, had a tendency to overlook their presence.  Now the seeds are out and being crushed on a more regular basis.  The flavor really pops, and the crunch of texture they give is awesome too.

Coriander Scallops with Passionate-Ginger Dressing

Adapted from the recipe in  Bon Appetit, March 2011
For  two servings

Dressing
3 tablespoons passion-fruit juice, or lillikoi (as we say in Hawaii) fresh, or frozen and thawed
2 tablespoons balsamic vinegar (white preferably)
1 tablespoon honey or agave nectar
2 tablespoons extra-virgin olive oil
1 tablespoon fresh ginger, peeled and finely minced

Shake the dressing ingredients together in a small glass jar, taste for salt and pepper, and set aside.

2 tablespoons coriander seeds, crushed in mortar or a small processor
6-8 sea scallops, side muscles removed
Kosher salt and freshly ground black pepper
4 cups mixed baby greens
1/2 cup cherry tomatoes (I used a mix of yellow and red, or you could use orange segments instead, as per    the original recipe.)

 Place the crushed coriander seeds on a plate.  Sprinkle the scallops with salt and pepper, then press both sides into the crushed coriander to coat.  Heat 2 tablespoons olive oil in heavy skillet over medium-high heat.  Add the scallops and cook until goldenbrown and just opaque in center, 1 1/2 to 2 minutes per side.

Divide your greens, tomatoes (or orange segments) and scallops between two plates.  Drizzle dressing over.  A delightful summer salad altogether, which I will be sending off to Deb at Kahakai Kitchen for Souper  (Soup, Salad and Sammie) Sundays.