Spice Crusted Scallops with Crisp Capers
Ingredients
- 1/3 cup strained fresh orange juice
- 1 hard-cooked large egg yolk
- 1 tablespoon rice vinegar
- 1/2 teaspoon Dijon mustard
- 1/3 cup plus 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1/4 cup canola oil
- 1/4 cup capers, preferably nonpareil, rinsed and patted dry
- 1 medium pink grapefruit
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 16 large sea scallops (about 1 1/4 pounds)
- Mint leaves and tarragon leaves, for garnish
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