Scallops With Warm Tomato-Basil Dressing

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1 teaspoon coriander seeds

1/2 teaspoon fennel seeds

1/4 cup extra-virgin olive oil, plus more for brushing

1 tablespoon fresh lemon juice

2 tomatoes—peeled, seeded and diced

2 tablespoons finely chopped fresh fennel

1 tablespoon chopped chervil or tarragon

1 tablespoon finely shredded basil, plus baby leaves for garnish

Salt and freshly ground pepper

16 jumbo sea scallops (about 1 pound)

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