Spice-Crusted Scallops

Name: Spice-Crusted Scallops
Ingredients: 2 tablespoons coriander seeds; 2 tablespoons fennel seeds; 2 teaspoons white peppercorns; 2 tablespoons grapeseed or canola oil; 18 large sea scallops (about 1 1/4 lbs.), at room temperature; 1/2 teaspoon kosher salt

6 ingredients

4 steps

Ingredients

2 tablespoons coriander seeds
2 tablespoons fennel seeds
2 teaspoons white peppercorns
2 tablespoons grapeseed or canola oil
18 large sea scallops (about 1 1/4 lbs.), at room temperature
1/2 teaspoon kosher salt

Directions

1

Toast spices in a medium frying pan over medium heat until fragrant and coriander seeds are light golden, about 4 minutes. Coarsely grind in a mortar or spice grinder, then pour onto a plate.
2

Heat oil in a 12-in. nonstick frying pan over medium-high heat. Season scallops with salt right before cooking and dredge top and bottom of each one in spice mix.
3

Cook scallops until golden underneath, about 3 minutes, then flip and cook until just cooked through, 2 to 3 minutes. Serve them with a drizzle of spiced pan juices.
4

Note: Nutritional analysis is per serving.