Scallops with Spice Oil

Ingredients

• 1 teaspoon cumin seeds 
• 2 cups flat parsley mixed with tender stems
• 2  garlic clove minced
• 0.5 teaspoon kosher salt plus more
• 2 servings pepper black freshly ground
• 1 tablespoon juice of lemon fresh
• 1 teaspoon lemon zest finely grated
• 2 servings olive oil (for drizzling)
• 1 teaspoon paprika 
• 6  peppercorns black freshly ground for seasoning
• 0.3 teaspoon pepper red crushed
• 1.5 tablespoons vegetable oil 

Equipment

• frying pan
• sauce pan

Directions

1. Grind first 4 ingredients and1/2 teaspoon salt to a fine powder in spice mill.
2. Transfer to a small saucepan over medium-lowheat; add oil. Cook until oil beginsto simmer, 2-3 minutes.
3. Scrape into a smallbowl; stir in garlic and lemon zest.
4. Let coolfor 5 minutes, then stir in 1 tablespoon lemon juice.Season with salt, pepper, and more juice,if desired. DO AHEAD: Can be made 1 weekahead. Cover; chill. Rewarm before using.
5. Heat grapeseed oil in a largeheavy skillet over high heat until oil beginsto smoke. Season scallops with salt andpepper. Sear until well browned, about 3minutes. Turn; cook until just barely opaquein center, about 30 seconds longer.
6. Meanwhile, place herbs in a medium bowland drizzle olive oil and lemon juice over;season salad to taste with salt and pepper.Divide scallops between 2 plates; spoon1 tablespoon spice oil over each plate (reserveremaining oil for another use).
7. Garnish withsalad.
8. Per serving: 290 calories, 25 g fat, 2 g fiber
9. Bon Appétit