b'Nine-Spice ScallopsJASON WILSONServes 612 large sea scallops (U-10 count)1 teaspoon ground corianderV teaspoon ground fennelV teaspoon ground cinnamonV teaspoon ground black pepperV teaspoon ground clovesV teaspoon ground cuminV teaspoon ground chili flakesV teaspoon paprika (smoked, if possible)6 leaves fresh basil, chopped fine6 leaves fresh mint, chopped fine2 tablespoons kosher salt3 tablespoons Pompeian Extra Light Tasting Olive Oil, for sautingIn a small saut pan, toast all the dry spices (through paprika) on medium heat for 1 to 2 minutes until aromatic. Add the chopped fresh herbs and mix well.Remove the feet from the scallops and ensure the scallops are clean. Season the scallops with the kosher salt and the spice mixture.On medium-high heat in a large saut pan, sear the scallops in the olive oil until they are golden brown, roughly 5 to 6 minutes. Once browned, turn them over and sear another 45 seconds.Serve the scallops over Cucumber-Melon Salad (see recipe on page 213) for a complete entre.CHEF STELLINOS SUGGESTED WINE PAIRING:Lon Beyer RieslingCucumber-Melon Salad (facing page)Durbanville Hills Sauvignon Blanc212'