Delicious Recipes

Cumin Grilled Sea Scallops with Chickpea Salad and Red Pepper-Tahini Vinaigrette

Posted on: 24/06/2016

Cumin Grilled Sea Scallops with Chickpea Salad and Red Pepper-Tahini Vinaigrette.fw

Prep time: 20 min

Inactive prep time: 2 hr

Cook time: 6 min

Yield: 4 to6 servings

Level: Intermediate

Ingredients

20 large sea scallop

1 tablespoon olive oil

2 teaspoons ground cumin

1 tablespoon kosher salt

1 teaspoonground black pepper

Directions

Chickpea Salad, recipe follows

Red Pepper-Tahini Vinaigrette, recipe follows

Heat your grill to high.

Brush the scallops on both sides with the oil. Mix together the cumin, salt and pepper in a small bowl and season each scallopwith the mixture. Grill the scallops until crusty, golden brown and just cooked through, 2 to 3 minutes on each side.

Top the chickpea salad with the scallops and drizzle with the vinaigrette before serving.

Chickpea Salad

1/4 cup freshlemon juice

1/4 cup olive oil

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 (16-ounce) cans chickpeas, rinsed and drained

2 serrano peppers, grilled, peeled, seeded and thinly sliced lengthwise

1 large yellowbell pepper, grilled, peeled, seeded, and finely diced

1/4 cup finelychopped flat-leaf parsley

1/4 cup finelychopped chives

Whisk together the lemon juice, oil, cumin, cayenne, salt and pepper in a large bowl. Add the remaining ingredients and stir well to combine. Transfer the salad to a large serving platter, cover and let sit at room temperature for at least 30 minutes and up to 2 hours before serving.

Red Pepper-Tahini Vinaigrette

Pinch saffron

1/4 cup hot water

1/4 cup sherry vinegar

2 red bell peppers, grilled, peeled, seeded and chopped

2 cloves garlic, chopped

2 tablespoons tahini

2 teaspoons honey

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup olive oil

Steep saffron in a hot water for 5 minutes to bloom.

Transfer saffron mixture to a blender and add the sherry, red pepper, garlic, tahini, honey, salt and pepper and blend until smooth. With the motor running, slowly drizzle in the oil and blend until emulsified. The vinaigrette can be made up to 4 hours in advance, covered and kept refrigerated. Bring to room temperature before serving.

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