• prep: 20 min
• cook: 20 min
• total: 40 min

servings:

Blooming spices, or gently frying them in oil, is a quick way to deepen their flavor.

• 1 teaspoon cumin seeds
• 1 teaspoon paprika
• 1/4 teaspoon crushed red pepper flakes
• 6 black peppercorns plus freshly ground for seasoning
• 1/2 teaspoon kosher salt plus more
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 1 teaspoon finely grated lemon zest
• 1 tablespoon (or more) fresh lemon juice
• 1 1/2 tablespoons grapeseed or vegetable oil
• 8 large or 12 medium sea scallops, side muscle removed
• Kosher salt and freshly ground black pepper
• 2 cups mixed cilantro and flat-leaf parsley with tender stems
• Olive oil (for drizzling)
• 1 tablespoon fresh lemon juice
• A spice mill

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