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 tomatoes—peeled, 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)
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