Scallops with Warm Tomato-Basil Dressing

• 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)

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.

coriander seeds, fennel seeds, extravirgin olive oil, lemon juice, fresh fennel, chervil, basil, salt

Taken from www.foodandwine.com/recipes/scallops-warm-tomato-basil-dressing (may not work)