1/2 pound sea scallops 1/2 pound medium shrimp, peeled and deveined 1/8 cup coriander seeds, ground in a morter 1/4 teaspoon ground ginger 1/4 teaspoon cayenne pepper 1 Tablespoon olive oil 1 Tablespoon unsalted butter 2 garlic cloves, minced 2 teaspoons fresh ginger, minced 1/2 cup dry white wine 1/2 cup gf chicken or fish broth 2 Tablespoons unsalted butter 2 Tablespoons cilantro, chopped Salt and pepper to taste
In a small bowl mix together ground coriander, ginger and cayenne. Toss spice mixture with scallops and shrimp.
Heat a skillet over high heat and add olive oil and 1 tablespoon butter. Add scallops and shrimp and saute until opaque, about 6 minutes. Remove to a plate, cover with foil.
Reduce heat to medium. Add garlic and ginger to pan and saute until fragrant, about 1 minute. Add wine and reduce to 1/2 volume. Add broth and cook about 3 minutes. Add 2 tablespoons butter and cilantro and stir until thick and rich. Season with salt and pepper.
Add scallops and shrimp back to pan just to warm and serve over white rice.