Yield: 2 servings

Ingredients:

Spice oil:
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

Scallops:
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

Special Equipment
A spice mill

Directions:

For spice oil:

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

DO AHEAD: Can be made 1 week ahead. Cover; chill. Rewarm before using.

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.

Meanwhile

  1. Place herbs in a medium bowl and drizzle olive oil and lemon juice over
  2. Season salad to taste with salt and pepper.
  3. Divide scallops between 2 plates
  4. Spoon 1 tablespoon spice oil over each plate (reserve remaining oil for another use).
  5. Garnish with salad.