Peach and Coriander Glazed Scallops

September 18, 2006


I had to bring them back. Just look at them David. Sexier than Kate Moss’ posterier in the new David Yurman ad. And, farmers’ markets all over the country are teeming with ladies young and old bent over wooden crates picking the ripest, juiciest specimens. That’s a good sign. The peaches are so delightful this year Nicole Richie might have a nibble. While she’s preoccupied with the peach, hold her down and force feed her plate fulls of pasta.

The Glaze
2 ripe peaches, peeled
1 clove garlic, peeled
2 serrano chiles
1 Tbs lime juice
1/2 teaspoon turmeric
1 teaspoon coriander seeds
pinch of cumin
couple pinches of salt

Toast the coriander seeds and crush in a mortar and pestle.  Put the peaches and garlic in a blender and puree until smooth. Combine the remaining ingredients, cover and store in the fridge for 30 minutes to 4 hours.


The Scallops

Pat the scallops dry and brush them on both sides with the glaze. Cover and store in the fridge for 30 mins to 2 hours. Grill for 2 to 3 minutes on each side. They should be barely opaque in the center. Don’t overcook them or they’ll turn to little hockey pucks. Garnish with a dollop of the glaze and serve as an appetizer with Vinho Verde.


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