2 lb (900 g) large sea scallops (about 24 scallops)
3/4 cup roughly chopped fresh cilantro
1/4 cup olive oil
1/4 cup roughly chopped fresh parsley
2 tablespoons cumin seeds
1/4 cup extra virgin olive oil
1 tablespoon ground coriander
1 tablespoon paprika
3 garlic cloves, peeled
Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium-hot, you’re ready to cook.
Combine all of the sauce ingredients in a food processor or blender and puree until smooth. Transfer to a serving bowl and set aside.
Combine the scallops, olive oil, cumin, coriander, paprika, and salt and pepper in a large bowl; toss gently until the scallops are evenly coated with the other ingredients.
Put the scallops on the grill over the coals and cook until just opaque throughout (3–4 minutes per side). To check for doneness, cut into one of the scallops to be sure it is just opaque all the way through.
To serve, divide the scallops among 4 plates and drizzle with the sauce. Pass the remaining sauce on the side.