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Categories:Viewed: 4 - Published at: 6 years ago
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
Method
- 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.
- 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.
- 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.
- Note: Nutritional analysis is per serving.
