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

Provided by Bobby Flay

Time 2h26m

Yield 4 to 6 servings

Number Of Ingredients 28

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Ingredients

20 large sea scallops
1 tablespoon olive oil
2 teaspoons ground cumin
1 tablespoon kosher salt
1 teaspoon ground black pepper
Chickpea Salad, recipe follows
Red Pepper-Tahini Vinaigrette, recipe follows
1/4 cup fresh lemon 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 yellow bell pepper, grilled, peeled, seeded, and finely diced
1/4 cup finely chopped flat-leaf parsley
1/4 cup finely chopped chives
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

Steps:

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.
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.
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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Yousuf Pada

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This dish is a must-try for seafood lovers. The scallops are cooked to perfection and the chickpea salad is the perfect accompaniment.

Akande Basirat

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I love this recipe! The scallops are always cooked perfectly and the chickpea salad is so flavorful. I highly recommend this recipe.

Astarag Hazarika

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This recipe is a great way to impress your guests. The scallops are elegant and the chickpea salad is a refreshing and flavorful side dish.

ZOOR GAMEING

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I've made this dish several times now and it's always a winner. The scallops are always cooked perfectly and the chickpea salad is the perfect complement.

m T

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This recipe was easy to follow and the results were amazing. The scallops were cooked to perfection and the flavors were incredible. I highly recommend this recipe.

Fabian Fabs

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I made this for a dinner party and it was a huge success. Everyone loved the unique flavors and textures. The scallops were especially delicious.

Olusegun Stephen

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Wow, this dish was a hit! The scallops were cooked perfectly and the chickpea salad and red pepper tahini vinaigrette were the perfect accompaniments. I'll definitely be making this again.

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