Scallops with Spice Oil
Perfectly seared scallops served with a fragrant Middle Eastern-inspired spice oil and fresh herb salad. The scallops are complemented by a warm aromatic oil infused with cumin, paprika, and pepper, finished with fresh citrus notes.
Ingredients
- •1 teaspoon cumin seeds
- •1 teaspoon paprika
- •¼ teaspoon crushed red pepper flakes
- •6 whole black peppercorns plus freshly ground for seasoning
- •½ teaspoon kosher salt plus more
- •¼ cup olive oil
- •2 cloves garlic cloves, minced
- •1 teaspoon finely grated lemon zest
- •1 tablespoon fresh lemon juice
- •1½ tablespoon grapeseed or vegetable oil
- •8 piece large sea scallops
- •1 pinch Kosher salt and freshly ground black pepper
- •2 cups mixed cilantro and flat-leaf parsley
- •2 tablespoon olive oil
- •1 tablespoon fresh lemon juice
- •1 piece spice mill
Cooking Instructions
- 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.
10 min
- 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.
4 min
- 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.
5 min
