Lunch: Coriander-Crusted Scallops with Chive Potato Hash and Sweet Corn Sauce
Recipe by Executive Chef Mary Nearn Editor's note: The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by executive chef Mary Nearn of Miraval Life in Balance Spa.
Ingredients
1/2 cup canola oil
1/2 packed cup fresh chervil* leaves
Instructions
In blender, purée oil and chervil until chervil pieces are very small, 2 to 3 minutes. Strain through fine-mesh sieve into small bowl, pressing on solids to extract all oil. Set aside.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
