Crack Rice

• Olive or canola oil, as needed
• 2 ounces pancetta or bacon, slivered
• 2 1/2 teaspoons garlic, minced
• 2 teaspoons coriander seeds, fresh if you can find them
• 1 large pinch crushed red pepper
• 6 ounces fresh scallops, diced
• 4 cups cooked long grain rice
• Lemon juice and salt, to taste
• 1 handful fresh cilantro leaves

1. Heat a big skillet (or a wok if you have one) over medium-high heat. Add a trace of oil then the pancetta or bacon. When the pork begins render its fat and become crisp, about 3 minutes, add the garlic and coriander seeds.
2. Keep everything in the pan moving and cook until the garlic is fragrant, about 1 minute. Add a big pinch of crushed red pepper and the diced scallops. Give everything a stir and cook just long enough to make sure all the chopped scallops are touched by the heat of the pan-they will start to whiten after about 2 minutes-then add 4 cups cooked long-grain rice.
3. Continue cooking, keeping the contents of the pan moving as you heat (without browning) the rice. Season the rice with lemon juice and salt, finish with a handful of fresh cilantro leaves, and serve to 4 deserving friends.

olive, bacon, garlic, coriander seeds, red pepper, fresh scallops, long grain rice, lemon juice, cilantro

Taken from food52.com/recipes/36256-crack-rice (may not work)