Coriander-Roasted Scallops

with Chorizo Mashed Potatoes

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


  • 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


  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

Featured Product

Fun Fish Facts

Salmon are born in fresh water, spend their adult life in the ocean, and then return to the fresh water areas where they were born to breed.