Ingredients
ingredients
Spice oil:
1 teaspoon cumin seeds
1 teaspoon paprika
1/4 teaspoon crushed red pepper flakes
6 black peppercorns plus freshly ground for seasoning
1/2 teaspoon kosher salt plus more
1/4 cup olive oil
2 garlic cloves, minced
1 teaspoon finely grated lemon zest
1 tablespoon (or more) fresh lemon juice
Scallops:
1 1/2 tablespoons grapeseed or vegetable oil
8 large or 12 medium sea scallops, side muscle removed
Kosher salt and freshly ground black pepper
2 cups mixed cilantro and flat-leaf parsley with tender stems
Olive oil (for drizzling)
1 tablespoon fresh lemon juice
Special equipment:
A spice mill
Preparation
preparation
For spice oil: Grind first 4 ingredients and 1/2 teaspoon salt to a fine powder in spice mill. Transfer to a small saucepan over medium-low heat; add oil. Cook until oil begins to simmer, 2-3 minutes. Scrape into a small bowl; stir in garlic and lemon zest. Let cool for 5 minutes, then stir in 1 tablespoon lemon juice. Season with salt, pepper, and more juice, if desired. DO AHEAD: Can be made 1 week ahead. Cover; chill. Rewarm before using. For scallops: Heat grapeseed oil in a large heavy skillet over high heat until oil begins to smoke. Season scallops with salt and pepper. Sear until well browned, about 3 minutes. Turn; cook until just barely opaque in center, about 30 seconds longer. Meanwhile, place herbs in a medium bowl and drizzle olive oil and lemon juice over; season salad to taste with salt and pepper. Divide scallops between 2 plates; spoon 1 tablespoon spice oil over each plate (reserve remaining oil for another use). Garnish with salad.
