Scallop and Tortellini Salad

You need:
1 packet dry tortellini, cheese or pesto filled
1 lb scallops, cooked (I poach mine in fish or chicken stock, but sauteeing is fine, too)
Double handful of fresh leafy herbs--basil, oregano, parsley, celery leaves or a mixture
1 tsp ground coriander seed
Juice of one lemon
3 T extra virgin olive oil
2 stalks celery, sliced
4-5 radishes, sliced
1 red, yellow or orange pepper, seeded and roughly chopped
2 T some kind of pickled vegetable--grated carrot, chopped sour pickles, chopped drained kimchee or sauerkraut are all good

Place everything but the tortellini in a big bowl and toss. Let sit while you cook the tortellini according to package directions. When they're done, toss them still hot with the vegetables and scallops until everything is coated with the dressing and herbs. Cover the bowl, refrigerate for at least an hour. Eat!