Spice-Crusted Scallops

• 2 tablespoons coriander seeds
• 2 tablespoons fennel seeds
• 2 teaspoons white peppercorns
• 2 tablespoons grapeseed or canola oil
• 18 large sea scallops (about 1 1/4 lbs.), at room temperature
• 1/2 teaspoon kosher salt

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. Serve them with a drizzle of spiced pan juices.
4. Note: Nutritional analysis is per serving.

coriander seeds, fennel seeds, white peppercorns, grapeseed, kosher salt

Taken from www.myrecipes.com/recipe/spice-crusted-scallops (may not work)