Crack Rice

Ingredients

• Olive or canola oil, as needed
  
• 2 ounces pancetta or bacon, slivered
  
• 2 1/2 teaspoons garlic, minced
  
• 2 teaspoons coriander seeds, fresh if you can find them
  
• 1 large pinch crushed red pepper
  
• 6 ounces fresh scallops, diced
  
• 4 cups cooked long grain rice
  
• Lemon juice and salt, to taste
  
• 1 handful fresh cilantro leaves
  

Directions

1. Heat a big skillet (or a wok if you have one) over medium-high heat. Add a trace of oil then the pancetta or bacon. When the pork begins render its fat and become crisp, about 3 minutes, add the garlic and coriander seeds.
2. Keep everything in the pan moving and cook until the garlic is fragrant, about 1 minute. Add a big pinch of crushed red pepper and the diced scallops. Give everything a stir and cook just long enough to make sure all the chopped scallops are touched by the heat of the pan—they will start to whiten after about 2 minutes—then add 4 cups cooked long-grain rice.
3. Continue cooking, keeping the contents of the pan moving as you heat (without browning) the rice. Season the rice with lemon juice and salt, finish with a handful of fresh cilantro leaves, and serve to 4 deserving friends.