Scallops with Spice Oil - Northern Michigan's News Leader

Scallops with Spice Oil

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For Spice Oil

1 tsp Cumin seeds
1 tsp Paprika
1/4 tsp Crushed Red pepper flakes
6 Black peppercorns plus freshly ground for seasoning
1/2 tsp Kosher salt plus more
1/4 cup Olive oil
2 cloves Garlic (minced)
1 tsp Finely grated lemon zest
1 tbs Fresh lemon juice

For Scallops

1 1/2 tbs Grapeseed or vegetable oil
8 large or 12 medium Sea scallops
  Kosher salt and freshly ground black pepper
2 cups Mixed cilantro and flat-leaf parsley with tender stems
  Olive oil for drizzling
1 tbs Fresh lemon juice

Grind in a spce mill, the first 4 ingredients and 1/2 teaspoon salt to a fine powder. Transfer to a small saucepan over medium-low heat; add oil. Cook until oil begins to simmer, 2-3 minutes. Scrape into small bowl; stir in garlic and lemon zest. Let cool for 5 minutes, then stir in 1 tablespoon lemon juice. Season with salt and pepper and more juice, if desired.

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 salt 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.

 

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