Scallops with Spice Oil
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings
- 1 teaspoon paprika
- 1/4 cup olive oil
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon finely grated lemon zest
- kosher salt and freshly ground black pepper
- a spice mill
- 1 tablespoon fresh lemon juice
- 1 teaspoon cumin seeds
- olive oil (for drizzling)
- 2 garlic cloves, minced
- 1/2 teaspoon kosher salt plus more
PreparationFor spice oil: Grind first 4 ingredients and 1/2 teaspoon 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. 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, 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. Per serving: 290 calories, 25 g fat, 2 g fiber Nutritional analysis provided by Bon Appétit
PreparationFor spice oil: Grind first 4 ingredients and 1/2 teaspoon 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. 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, 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. Per serving: 290 calories, 25 g fat, 2 g fiber Nutritional analysis provided by Bon Appétit
