Pan-Roasted Scallops W/ Coriander Spaetzle & Sweet Corn

• Coriander Spaetzle
• Ingredients
• 1 1/2 cups all-purpose flour
• Pinch of kosher salt
• 2 eggs
• 1/2 cup milk
• 1 teaspoon ground coriander
• Zest of 1 lime
• Extra-virgin olive oil
• Directions
• 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

1. Directions
2. 1. Liberally salt an pepper scallops.
3. 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.
4. 3. In the same pan, over high heat, add the cooked spaetzle and cook until golden brown (don't shake the pan).
5. 4. Add corn, garlic, shallots and salt and pepper to taste. Saute spaetzle for about 3 minutes.
6. 5. Distribute spaetzle and scallops equally on four plates. Garnish with fresh herbs

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Taken from www.epicurious.com/recipes/member/views/pan-roasted-scallops-w-coriander-spaetzle-sweet-corn-52474281 (may not work)