Kammusslor med kryddolja

Ingredients for Scallops with Spice Oil

• 1 teaspoon cumin seeds

• 1 teaspoon paprika

• 1/4 teaspoons crushed red pepper flakes

• 6 black peppercorns plus freshly ground for seasoning

• 1/2 teaspoons kosher salt plus more

• 60ml olivolja

• 2 vitlöksklyftor, hackade

• 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 och nymalen svartpeppar

• 2 cups mixed coriander and flat-leaf parsley with tender stems

• Olive oil (for drizzling)

• 1 matsked färsk citronsaft

• En kryddkvarn

Grind first 4 ingredients and 1/2 teaspoons 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: Can be made 1 week ahead. Cover; chill. Rewarm before using.

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 centre, about 30 seconds longer.

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.

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