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.

Recipe notes

Spicy Honey Orange Shrimp (Xiang La Fengmi Xia)

A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.

Wampanoaug Clam Fritters

The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.

Cà Ri Gà (Vietnamese Chicken Curry)

Serve with crusty bread to dip in the golden sauce.

Charred Cabbage With Shrimp Paste Butter

A little shrimp paste goes a long, long, long way in this delicious vegetable dish.

Cajun Shrimp Pasta

Cajun-Creole shrimp is combined with a light cream sauce, and two together are off-the-charts delicious. It’s full of flavor without being too spicy.

Frijoles de la Olla Ramen (Mexican Stewed Beans)

Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.

Melted Anchovy Toast

Among the easiest appetizers ever.

Tuna Melt Nachos

Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.