Recipe courtesy Chef and Owner Daniel Alps, Strathlynn Restaurant- Launcesto, Tasmania.

Ingredients:

Coriander Sauce:

1 teaspoon coriander seeds
1 teaspoon paprika
2 tablespoons lemon juice

Cheddar-Topped Scallops:

3 tablespoons butter, softened
3/4 cup baby leeks, chopped
2 to 3 sprigs thyme leaves, chopped
1/4 cup cheddar, grated
1/4 cup pine nuts
2 tablespoons sour dough bread crumbs
4 scallops

Herb Salad:

2 tablespoons chopped fresh mint leaves
1 tablespoon chopped fresh chervil
1 tablespoon baby coriander leaves
1 tablespoon alfalfa sprouts
1 tablespoon roasted shallots
2 tablespoons Coriander Sauce
1 large leaf mustard lettuce, chopped

Instructions:

1. Preheat oven to 425F and combine coriander seeds, lemon juice and paprika to make Coriander Sauce.
   
2. Whip butter in a mixer and add baby leeks, thyme and cheddar and then continue mixing for another 30 seconds.
   
3. Chop pine nuts and bread crumbs together.
   
4. Place scallops on a small baking sheet and top each with a tablespoon of cheddar butter, then lightly top with bread crumbs.
   
5. Bake for about 6 minutes until golden brown.
   
6. To make the Herb Salad, combine mint, chervil, baby coriander, alfalfa sprouts and roasted shallots. Top with coriander sauce and mix.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.