1 tsp (2 g) fennel seeds
1⁄2 tsp (1 g) black or yellow mustard seeds
1⁄4 tsp (.5 g) cardamom seeds
1 lb. (455 g) large sea scallops (12 to 15)
4 medium-sized cloves garlic, finely chopped
2 dried red cayenne chilies (like chile de arbol), stems discarded, coarsely chopped (do not remove the seeds)
1 tsp (6 g) coarse kosher or sea salt
2 tbsp (30 ml) canola oil
1⁄2 cup (125 ml) unsweetened coconut milk
1 tbsp (2 g) finely chopped fresh cilantro leaves and tender stems
Place the fennel, mustard and cardamom seeds in a spice grinder (or a coffee grinder) and grind them to the consistency of finely ground black pepper (and be sure to take a good sniff as you open the lid…just be prepared for a burst of flavor!) Transfer the spice blend to a medium-size bowl.
Add the scallops, garlic, chilies and salt to the bowl with the spice blend and stir to mix, making sure you coat the scallops well. Refrigerate the scallops, covered, until you are ready to cook them; keep in mind that since there is nothing acidic in this mix, you can easily marinate the scallops overnight.
Set the EGG for direct cooking (no convEGGtor) at 400°F/204°C.
When you are ready to cook the scallops, heat the oil in our combination Stir-Fry and Paella Grill Pan until the oil appears to shimmer. Add the scallops, rub and all, to the skillet, arranging them in a single layer. Sear the scallops until they are light reddish brown, 2 to 3 minutes per side.
Pour the coconut milk into the pan; the coconut milk will immediately start to bubble in the hot pan. Crape the bottom of the pan to release al the browned bits, effectively deglazing the pan to create a depth of the scallops simmer, without stirring, until they are firm to the touch, about 2 minutes. Transfer the scallops to a serving platter.
Let the sauce continue to simmer, stirring occasionally, until thickened, about 2 minutes. Pour the pan sauce over the scallops. Serve the scallops warm, sprinkled with the cilantro. Enjoy!