Ingredients

Coriander Spaetzle

Ingredients

1 1/2 cups all-purpose flour

Pinch of kosher salt

2 eggs

½ cup milk

1 teaspoon ground coriander

Zest of 1 lime

Extra-virgin olive oil

Directions

Bring a large pot of liberally salted water to a boil over medium heat.

In a small bowl, whisk together the eggs, milk, coriander, lime zest and milk and mix well.

In a large bowl, add flour and make a hole in the center. Add a pinch of kosher salt. Using a fork, gradually combine the milk/egg mixture with the flour. Mix until they’re just combined.

Place the batter in a colander over the boiling water. Using a rubber spatula or a spaetzle maker, push the batter through a colander into the boiling water.

Boil the spaetzle for 2 to 3 minutes or until firm. Drain the spaetzle and place in a medium bowl. Add some olive oil, toss to coat evenly and let cool.

Dish assembly

12 sea scallops, washed and placed on a dry towel

1/4 cup olive oil

1 tablespoon butter

3 cups Olathe corn, kernels sliced off the cob

1/2 cup shallots, diced

1 teaspoon garlic, chopped

Cooked spaetzle

1 small handful of fresh herbs, preferably cilantro

Jalapeno rings

Salt and pepper to taste

Preparation

Directions

  1. Liberally salt an pepper scallops.
  2. Heat a large pan, preferably a cast-iron skillet, until it’s smoking. And 1/4 cup olive oil and place scallops in pan and sear on one side. Once they’re golden, turn down the heat, flip them over, and finish with a tablespoon butter. Cook until both sides are golden. Remove scallops from pan and drain on a paper towel.
  3. In the same pan, over high heat, add the cooked spaetzle and cook until golden brown (don’t shake the pan).
  4. Add corn, garlic, shallots and salt and pepper to taste. Saute spaetzle for about 3 minutes.
  5. Distribute spaetzle and scallops equally on four plates. Garnish with fresh herbs