Name: Coriander-Crusted Scallops with Chive Potato Hash and Sweet Corn Sauce
Yield: Makes 4 servings
Ingredients: 1/2 cup canola oil; 1/2 packed cup fresh chervil* leaves; 1 tablespoon canola oil; 1 small white onion, chopped (about 1 1/2 cups); 1 carrot, chopped (about 3/4 cup); 1 celery stalk, chopped (about 1/2 cup); 2 garlic cloves, halved; 6 cups chicken or vegetable stock or low-sodium broth, plus additional for thinning sauce; Kosher salt to taste; 1/8 teaspoon freshly ground black pepper; 3 cups fresh corn kernels (from 2 to 3 ears), cobs reserved; 2 tablespoons canola oil; 1 small russet potato, peeled and cut into 1/4-inch dice (about 1 cup); 1/2 small sweet potato, peeled and cut into 1/4-inch dice (about 3/4 cup); 1/8 teaspoon kosher salt; Scant 1/8 teaspoon freshly ground black pepper; 1 tablespoon fresh chives, chopped; 2 tablespoons ground coriander; 1 teaspoon kosher salt; 1/4 teaspoon chile powder; 8 large sea scallops; 1 tablespoon canola oil; 4 fresh chervil sprigs, for garnish; *If chervil is unavailable, fresh flat-leaf parsley leaves may be substituted. Extra chervil (or parsley) oil will keep, covered, at room temperature 3 days. Try it in salad dressings or drizzled over fish, chicken breasts, or steamed vegetables.

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.

Editor's notes:

·Ask your fishmonger for "dry" scallops if possible, as they retain their moisture and sear better. "Wet" scallops have been artificially plumped with liquid that they will release when they come into contact with the hot pan, causing shrinkage and slowing down the cooking.
·The hash recipe yields 3/4 cup of leftovers, which are delicious re-warmed in a pan or microwave and served with breakfast or sprinkled into soups.
·If fresh corn on the cob is unavailable, simmer the stock without corn cobs, add 3 cups frozen corn kernels in place of the fresh, and proceed as directed.

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