Spice-Crusted Scallops

Ingredients

• 2 tablespoons canola oil 
• 2 tablespoons coriander seeds 
• 2 tablespoons fennel seeds 
• 0.5 teaspoon kosher salt 
• 1.3 lbs sea scallops at room temperature
• 2 teaspoons peppercorns white

Equipment

• frying pan
• mortar and pestle

Directions

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.
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.
3. Cook scallops until golden underneath, about 3 minutes, then flip and cook until just cooked through, 2 to 3 minutes.
4. Serve them with a drizzle of spiced pan juices.