Scallops in Coriander and Lime 
Serves 2

1/2lb scallops
Fresh coriander
1 glass wine
Juice of 2 limes
A knob of butter

Wash the scallops and marinade them in a mixture of the lime juice,
wine and coriander leaves for a couple of hours.

Remove the scallops from the marinade. Reserve a little of the
marinade.

In a separate pan, reduce the marinade. Add a very small amount of
weak vegetable stock if the amount of sauce is too small, and
thicken with potato starch if necessary.

Meanwhile, stir fry the scallops and remaining marinade in butter.

Pour the sauce in a small puddle on each plate, and tip the scallops
onto it.  Decorate with a sprig of coriander and serve at once.