Spice-Crusted Scallops

At his restaurant, Aziza, San Francisco chef Mourad Lahlou uses day-boat scallops–generally the largest of the scallops. They are collected by hand and are never soaked in phosphate dip, which extends the shelf life but compromises the flavor and quality. Bringing the scallops to room temperature helps them cook evenly. This recipe goes with Saffron and Preserved Lemon Risotto

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

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Note: Nutritional analysis is per serving.

Nutrition Facts

Amount Per Serving
Calories 124Calories from Fat 33

% Daily Value *
Total Fat 4.6g8%

Saturated Fat 0.4g2%
Cholesterol 31mg11%
Sodium 281mg12%
Total Carbohydrate 4g2%

Dietary Fiber 1.3g6%
Protein 16g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Spice-Crusted Scallops