To make the sauce Vierge, toast the coriander seeds and garlic in a small sauté pan over medium-high heat until fragrant; about 3 minutes. Place in a mortar and pestle and crush to a coarse paste.
Add the olive oil and use the pestle to combine the two. Add the tomato, tarragon, basil and coriander. Use the pestle to mash the ingredients together while adding the lemon juice and a pinch of salt. Set aside.
Rinse the scallops and pat dry. Season them with salt as you like and season with pepper.
Get your frying pan smoking hot. Drizzle some olive oil into the pan and add the scallops.
Leave to sear (uncovered). After 2-3 minutes, turn scallops over and continue cooking for a further 3-4 minutes or until tender and cooked through.
Plate up the scallops, drizzle with sauce Vierge and serve with lemon wedges.
Serving Suggestions: Serve with a side of Extra-Virgin Olive Oil lathered with pineapple white balsamic vinegar.