Scallops with Warm Tomato-Basil Dressing

Ingredients

• 1 teaspoon coriander seeds
• 1/2 teaspoon fennel seeds
• 1/4 cup extra-virgin olive oil
• plus more for brushing
• 1 tablespoon fresh lemon juice
• 2 tomatoespeeled
• seeded and diced
• 2 tablespoons finely chopped fresh fennel
• 1 tablespoon chopped chervil or tarragon
• 1 tablespoon finely shredded basil
• plus baby leaves for garnish
• Salt and freshly ground pepper
• 16 jumbo sea scallops (about 1 pound)

Instructions

1. In a saucepan, toast the coriander and fennel seeds over moderate heat until fragrant, about 2 minutes; transfer to a mortar and let cool.
2. Pound until coarsely ground.
3. Warm the 1/4 cup of oil in the same saucepan.
4. Add the spices along with the lemon juice and let stand for 1 minute.
5. Add the tomatoes, chopped fennel, chervil and shredded basil; season with salt and pepper.
6. Light a grill or preheat a grill pan.
7. Brush the scallops with oil and season with salt and pepper.
8. Grill the scallops over high heat, turning once, until browned and just firm, about 4 minutes.
9. Transfer the scallops to plates and spoon the warm tomato dressing on top.
10. Garnish with basil leaves and serve.