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)

Preparation

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