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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Scallops With Spice Oil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions