Scallops with Warm Tomato-Basil Dressing

Ingredients 
 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) 

 In a saucepan, toast the coriander and fennel seeds over moderate heat until fragrant, about 2 minutes; transfer to a mortar and let cool. Pound until coarsely ground. 
 Warm the 1/4 cup of oil in the same saucepan. Add the spices along with the lemon juice and let stand for 1 minute. Add the tomatoes, chopped fennel, chervil and shredded basil; season with salt and pepper. 
 Light a grill or preheat a grill pan. Brush the scallops with oil and season with salt and pepper. Grill the scallops over high heat, turning once, until browned and just firm, about 4 minutes. Transfer the scallops to plates and spoon the warm tomato dressing on top. Garnish with basil leaves and serve.