New Recipes Cumin Grilled Sea Scallops with Chickpea Salad and Red Pepper-Tahini Vinaigrette - ★Cooking Recipes★

Fire up the grill to cook this delicate yet delicious seafood, served on a chickpea salad with with a tasty Mediterranean vinaigrette.
Directions for: Cumin Grilled Sea Scallops with Chickpea Salad and Red Pepper-Tahini Vinaigrette

Ingredients

Scallops

20 large sea scallops

1 Tbsp olive oil

2 tsp ground cumin

1 Tbsp kosher salt

1 tsp ground black pepper

Chickpea Salad

cup fresh lemon juice

cup olive oil

1 Tbsp ground cumin

tsp cayenne pepper

2 tsp kosher salt

tsp freshly ground black pepper

2 (16-oz) 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

cup finely chopped flat-leaf parsley

cup finely chopped chives

Red Pepper-Tahini Vinaigrette

1 pinch saffron

cup hot water

cup sherry vinegar

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

2 cloves garlic, chopped

2 Tbsp tahini

2 Tbsp honey

tsp kosher salt

cup freshly ground black pepper

cup olive oil

Directions

Scallops

1. Heat your grill to high.

2. 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.

Chickpea Salad

1. 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

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

2. 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.

See more: Grill, Legumes, Seafood, Vegetables, Main