Scallops With Spice Oil Recipe

Name: Scallops With Spice Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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:
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.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 teaspoon cumin seeds, 1 teaspoon paprika, 1/4 teaspoon crushed red pepper flakes, 6 black peppercorns plus freshly ground for seasoning, and more.

Yes, Scallops With Spice Oil falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallops With Spice Oil

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