Scallops with Spice Oil

By LRay

Scallops with Spice Oil
Blooming spices, or gently frying them in oil, is a quick way to deepen their flavor.

2 servings

active:

20 minutes

total:

20 minutes

Recipe by The Bon Appétit Test Kitchen

Photograph by Romulo Yanes

May 2012

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

Preparation

Step 1

Preparation

Spice Oil

Grind first 4 ingredients and 1/2 tsp. 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 Tbsp. lemon juice. Season with salt, pepper, and more juice, if desired. DO AHEAD: Can be made 1 week ahead. Cover; chill. Rewarm before using.

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, 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 Tbsp. spice oil over each plate (reserve remaining oil for another use). Garnish with salad.

Hungry for More? To see more recipes like this one, check out our Light Fish and Seafood Dinners Slideshow.