Best 3 Cumin Grilled Sea Scallops With Chickpea Salad And Red Pepper Tahini Vinaigrette Recipes

Embark on a culinary adventure with our expertly curated recipe for a tantalizing dish that harmonizes the vibrant flavors of cumin-grilled sea scallops, a refreshing chickpea salad, and a tangy red pepper tahini vinaigrette. This delectable dish is a symphony of textures and tastes, combining the succulent sweetness of the seared scallops with the crunchy texture of the chickpea salad and the creamy richness of the red pepper tahini dressing. Get ready to indulge in a culinary masterpiece that will transport your taste buds to a world of culinary delight.

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CUMIN GRILLED SEA SCALLOPS WITH CHICKPEA SALAD AND RED PEPPER-TAHINI VINAIGRETTE

CUMIN GRILLED SEA SCALLOPS WITH CHICKPEA SALAD AND RED PEPPER-TAHINI VINAIGRETTE image

Categories Shellfish

Yield 4-6 servings

Number Of Ingredients 5

Ingredients

20 large sea scallops
1 tablespoon olive oil
2 teaspoons ground cumin
1 tablespoon kosher salt
1 teaspoon ground black pepper

Steps:

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 scallop with 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.

SPICED CHICKPEA SALAD WITH TAHINI AND PITA CHIPS

Spiced Chickpea Salad With Tahini and Pita Chips image

This main-course salad has all the fresh flavors of a great falafel sandwich - tahini, mint, paprika, cucumber, cumin, garlic - plus the crunch of pita and the satisfying heft of chickpeas. The vegetarian cookbook writer Hetty McKinnon created this recipe, and the amount of olive oil she calls for might seem excessive. Don't hold back: After cooking the chickpeas, the oil becomes part of the garlicky, paprika-warmed dressing for the finished dish. You could make her recipe even easier by using salad greens instead of cooked greens as the base.

Provided by Julia Moskin

Categories dinner, lunch, weeknight, salads and dressings, vegetables, main course, side dish

Time 1h

Yield 4 main-course servings

Number Of Ingredients 17

Ingredients

2 (15-ounce) cans chickpeas, well drained, or 4 cups cooked chickpeas
3/4 to 1 cup extra-virgin olive oil
2 garlic cloves, minced
2 teaspoons ground cumin, or 1 teaspoon each ground cumin and ground coriander
1 teaspoon sweet paprika
Salt and pepper
1/3 cup tahini
Freshly squeezed juice of 1 lemon, plus more to taste
1 garlic clove, minced
Warm water, as needed
Olive oil, for cooking
About 10 ounces kale, chard or spinach, well washed and thick stems removed
3 cups store-bought or homemade pita chips (see Tip)
Handful of roughly chopped flat-leaf parsley
Handful of roughly chopped mint
1 large or 2 small cucumbers, peeled and thinly sliced
Lemon, cut into wedges

Steps:

Make the chickpeas: Heat oven to 425 degrees. Pour the chickpeas into a small baking dish, about 6 inches by 8 inches. The chickpeas should be crowded together in a thick layer, not spread out. Pour in olive oil just until chickpeas are covered. (This will look like a lot, but don't worry: It forms part of the dressing.)
Add garlic, cumin, paprika, and 2 big pinches each of salt and pepper. Stir gently to combine. Bake until oil is bubbling around the chickpeas and they are turning reddish-brown, 35 to 40 minutes. Set aside to cool.
Meanwhile, make tahini sauce: Pour tahini into a bowl and whisk in lemon juice and garlic. The tahini will thicken and clump. Slowly whisk in warm water, 1 tablespoon at a time, until sauce becomes smooth, creamy and pourable. Taste and season with salt, pepper and more lemon juice, if desired. Set aside.
Cook the greens: Place a large frying pan over medium heat and drizzle lightly with olive oil. When hot, add the greens in batches, along with a big pinch of salt. Stir until wilted and tender and set aside.
When ready to serve, in a large bowl, gently mix chickpeas and their cooking oil with the cooked greens, half the pita chips, and the chopped herbs. Mound chickpea mixture in 4 shallow bowls. Divide cucumber slices around chickpeas. Drizzle thickly with half the tahini sauce and scatter remaining pita chips on top. Place a lemon wedge on the side and serve, passing extra tahini sauce at the table.

CHICKPEA SALAD WITH CUMIN VINAIGRETTE

Chickpea Salad With Cumin Vinaigrette image

No such thing as too many chickpea salads! This was an especially good version I thought, altered a bit with my own and my BF's taste in mind. Extremely easy and no cooking involved, particularly good for lunch at the office or a weekend picnic since it's best at room temperature. If you'd like to make this for a no-cook summer dinner, it's a main meal for two (with a side of green vegetables) or a side dish for four. A Sara Foster recipe from the 4/2007 version of Cottage Living.

Provided by Kumquat the Cats fr

Categories Beans

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon red wine vinegar
1 lemon, juice of
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
2 teaspoons capers, drained
1 1/2 teaspoons ground cumin
1 teaspoon paprika
2 teaspoons olive oil
1 (15 1/2 ounce) can chickpeas, drained or 1 cup dried garbanzo beans, cooked, rinsed and drained
1 tomatoes, chopped
1 roasted red pepper, drained and chopped (from a jar)
2 tablespoons fresh thyme (chopped)
2 tablespoons fresh parsley (chopped)
sea salt, to taste
pepper, to taste
1/4-1/2 cup feta cheese

Steps:

Stir together first 7 ingredients in a bowl. Slowly whisk in oil until well blended.
Toss chickpeas and next 4 ingredients in large bowl, and drizzle with vinaigrette.
Add sea salt and pepper. Add feta cheese and toss gently. Serve immediately at room temperature or chill until ready to serve.

Tips:

To ensure even cooking, select scallops of similar size.
Pat scallops dry before grilling to prevent excess moisture, which can hinder browning.
Sear scallops over moderately high heat to create a nice crust while preserving their tender interiors.
Do not overcrowd the grill or pan to prevent steaming instead of searing.
Cook scallops until they are opaque throughout, but avoid overcooking as they can quickly become rubbery.
For the chickpea salad, use canned chickpeas rinsed and drained for convenience.
Chop the vegetables for the chickpea salad into small pieces for a more cohesive texture.
Use fresh herbs in the chickpea salad for a burst of flavor, and adjust the proportions of lemon juice and olive oil to suit your taste.
Prepare the tahini-based vinaigrette just before serving to maintain its freshness.
Serve the grilled scallops immediately, topped with the chickpea salad and a drizzle of red pepper tahini vinaigrette, while they are still warm and succulent.

Conclusion:

This flavorful dish combines perfectly grilled scallops with a vibrant chickpea salad and a luscious red pepper tahini vinaigrette, creating a delightful symphony of textures and flavors. By following these tips, you can masterfully execute each element of the recipe, ensuring a successful and satisfying culinary experience. From the tender, juicy scallops to the zesty chickpea salad and the creamy, tangy vinaigrette, this dish is guaranteed to tantalize your taste buds. So, fire up your grill, gather your ingredients, and embark on a culinary journey that will leave you craving for more. Bon appétit!