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Scallops with Spice Oil

Name: Scallops with Spice Oil
Ingredients: 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; 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; A spice mill

A small grocery run gets this on the table.

Ingredients

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directions

1.
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.
2.
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.
3.
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.

Recipes sourced from Epicurious.com.

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