Preparation

For 4 portions:

In a heavy pan over medium heat, dry toast the cumin, coriander and black peppercorns until they become aromatic, about 2 minutes. Remove from heat and cool. Grind the spices roughly in a spice mill. Into this mixture stir the paprika, mustard, sugar, lemon zest and salt. Rinse the scallops and pat dry. Roll them in the spice mixture so that the scallops are completely coated. Drizzle with olive oil. Using a very hot cast iron pan, sear the scallops for 2 minutes on each side to caramelize. In a small saucepan, combine the blood orange juice and the carrot juice. Bring to a simmer and reduce until only ½ cup of juice remains. Remove from heat. Using a small food processor, pulverize the basil leaves with a few tablespoons of oil. Finish with remaining oil. Pour into a squeeze bottle for use. Using a large white service plate, spoon a puddle of blood orange juice in the center. Arrange the blood orange segments and scallops on the plate decoratively. To finish, drizzle with basil oil.

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Ingredients

1.5 tbsp.
cumin seed

1.5 tbsp.
coriander seeds

1.5 tbsp.
black peppercorns

1.5 tsp.
hot paprika

1.5 tsp.
dry mustard

1.5 tsp.
brown sugar

0.75 tsp.
lemon zest

2.25 tbsp.
Kosher salt

18 ea.
scallops, jumbo

3 tbsp.
olive oil

3 cups
blood orange juice

0.75 cups
carrot juice

18 ea.
basil leaves, large

0.75 cups
extra virgin olive oil

3 ea.
blood oranges, large, segmented