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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Blooming spices, or gently frying them in oil, is a quick way to deepen their flavor. 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 |
Directions:
1. 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.
2. 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.
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.
4. Per serving: 290 calories, 25 g fat, 2 g fiber Nutritional analysis provided by Bon Appétit
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