• 1 teaspoon fennel seeds
• 1/2 teaspoon black or yellow mustard seeds
• 1/4 teaspoon cardamom seeds
• 1 lb large sea scallops
• 4 medium sized cloves garlic, finely chopped
• 2 dried red cayenne chilies, stems discared, coarsely chopped
• 1 teaspoon coarse kosher salt
• 2 tablespoons canola oil
• 1/2 cup unsweetened coconut milk
• 1 tablespoon finely chopped fresh cilantro leaves and tender stems

Place the fennel, mustard and cardamon seeds in a spice grinder and grind them to a consistency of finely ground black pepper. Transfer the spice blend to a medium-sized bowl.

Add the scallops, garlic, chilies and salt to the bowl with the spice blend and stir to mix. Make sure to coat the scallops well. Refrigerate the scallops, covered, until you are ready to cook them. This marinade has the ability to be refrigerated overnight.

Set the EGG for direct cooking at 400 degrees F.

When you are ready to cook the scallops, heat the oil in our combination stir-fry grill pan until the oil appears to shimmer. Add the scallops, rub and all to the skillet in a single layer. Sear the scallops until they are lightly reddish brown. This should take about 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 all the browned bits, effectively deglazing the pan to create a depth of the scallops simmer, without stirring, until they are firm to the touch. Transfer the scallops to a serving platter.

Let the sauce continue to simmer, stirring occasionally, until thickened and this should take about 2 minutes. Pour the pan sauce over the scallops. Serve the scallops warm, sprinkled with cilantro.