- 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
- 1 1/2 tablespoons grapeseed or vegetable oil
- 8 large or 12 medium sea scallops, side muscle removed
- Kosher salt and freshly ground black pepper
- 2 cups mixed cilantro and flat-leaf parsley with tender stems
- Olive oil (for drizzling)
- 1 tablespoon fresh lemon juice
- Special equipment: A spice mill
- 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.
- 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.