This bright and bold dish of coriander-crusted scallops is just wonderful served on chorizo-mashed potatoes and drizzled with a seafood broth. Delightful!

Ingredients

• 2 cups instant mashed potatoes
• ½ pound Mexican chorizo sausage
• 2 cups seafood broth
• 1 medium red bell pepper, seeded and diced
• ½ cup fresh or frozen whole kernel corn
• 2 tablespoons all-purpose flour
• 2 tablespoons ground coriander
• 24 Sea Best Raw Scallops, thawed and patted dry 
• ¼ cup extra virgin olive oil
• 3 tablespoons sliced scallions

Directions

1. Prepare mashed potatoes according to package instructions.
2. Remove casings from chorizo; crumble sausage into a large skillet. Cook and stir over medium heat for 5 minutes or until sausage is no longer pink. Stir sausage into mashed potatoes; keep warm.
3. In a small saucepan, heat seafood broth; add the diced red bell pepper and corn. Bring to a boil; reduce heat and simmer for 5 minutes.
4. Place the flour and coriander into a large resealable plastic bag; add Sea Best Raw Scallops and toss to coat.
5. Heat olive oil in a large skillet over medium-high heat. Add scallops; cook until lightly browned on all sides.
6. To serve, place mashed potatoes in a shallow bowl. Top with scallops; drizzle with ¼ cup broth and vegetable mixture. Garnish with sliced scallions.

Servings: 4