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

Coriander Crusted Grilled Sea Scallops with Chickpea Salad, Red Pepper Vinaigrette and Cilantro Oil image

Provided by Bobby Flay

Time 1h45m

Yield 4 servings

Number Of Ingredients 31

1/2 cup coriander seed (toasted and ground)
2 tablespoons cumin seeds (toasted and ground)
1 tablespoon kosher salt
Olive oil
Chickpea Salad, recipe follows
16 large sea scallops
Red Pepper Vinaigrette, recipe follows
Cilantro Oil, recipe follows
Cilantro sprigs
2 cups chickpeas, soaked and cooked, or if using canned, drained and rinsed
2 serrano peppers, grilled, peeled, seeded and julienned
1/2 cup red pepper, brunoise
1/2 cup yellow pepper, brunoise
1 teaspoon ground cumin
1/4 cup fresh lemon juice
1/2 cup extra virgin olive oil
1 teaspoon cayenne pepper
1/4 cup finely chopped flat leaf parsley
1/4 cup finely chopped chives
Salt and freshly ground pepper
8 red peppers, juiced and strained
1 tablespoon honey
Pinch of saffron
2 tablespoons chopped red onion
1/4 cup sherry vinegar
3/4 cup olive oil
Salt and freshly ground pepper
1 cup cilantro leaves
2 tablespoons chives
1/4 cup spinach leaves
1 cup canola oil

Steps:

Heat the grill to medium-high heat. Combine the ground coriander, cumin and salt in a medium bowl. Brush the scallops with olive oil and dredge on one side only. Grill scallops, spice side down for 2 minutes or until golden brown, turn over and continue grilling for 1 to 2 minutes until just cooked through. Place chickpea salad in the center of the plate, top with 4 scallops per person. Pour vinaigrette around the plate and drizzle with cilantro oil. Garnish with fresh cilantro.
Combine all ingredients in a medium bowl and season with salt and pepper to taste. Let sit at room temperature at least 30 minutes before serving.
Heat juice of peppers with honey, saffron, onion, and vinegar until reduced by half or to a thickened consistency. Place in a blender and slowly add the oil until emulsified. Season with salt and pepper to taste. Place in a squeeze bottle
Blend all ingredients in a blender for about 4 to 5 minutes or, until smooth. Place in a strainer lined with cheesecloth, set over a medium bowl and let the oil slowly drip, do not push through. Place oil in a squeeze bottle.

Sea Scallops with Cracked Wheat Salad, Roasted Red Pepper Tahini Vinaigrette and Grilled Lemons image

Provided by Bobby Flay

Time 2h5m

Yield 4 servings

Number Of Ingredients 28

12 large sea scallops, patted dry
Canola oil
Kosher salt and freshly ground black pepper
Cracked Wheat Salad, recipe follows
Roasted Red Pepper Tahini Sauce, recipe follows
Grilled lemon halves, for serving
Kosher salt
1 cup cracked wheat
1/4 cup chopped fresh dill
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh mint
1/2 English cucumber, quartered and chopped
1/2 pint grape tomatoes, halved
Juice of 1 lemon
1/4 cup extra-virgin olive oil
Freshly ground black pepper
Pinch saffron
1/4 cup hot water
4 tablespoons tahini
3 tablespoons aged sherry vinegar
1 to 2 tablespoons harissa
1 tablespoon honey
2 cloves garlic, chopped
2 red bell peppers, grilled, peeled, seeded and chopped
Juice of 1 lemon
Kosher salt and freshly ground black pepper
3 to 4 tablespoons canola oil
3 to 4 tablespoons olive oil

Steps:

Preheat a charcoal grill to high heat using the direct heat method.
Thread 2 skewers through 3 scallops sideways so the scallops lie flat. Make 4 sets. Brush the scallops with oil and sprinkle with salt and pepper. Grill the scallops on both sides until slightly charred and just cooked through, about 1 1/2 minutes per side. Serve with Cracked Wheat Salad, Roasted Red Pepper Tahini Vinaigrette and grilled lemons.
Bring 2 cups salted water to a boil, add the cracked wheat, cover and cook until the wheat is tender and the water is absorbed, about 30 minutes. Remove from the heat and let sit, covered, for 5 minutes, then fluff with a fork.
Transfer the cracked wheat to a bowl. Add the dill, parsley, mint, cucumber, tomatoes, lemon juice and drizzle with olive oil. Season with salt and pepper and toss to combine.
Steep the saffron in hot water for 5 minutes to bloom. Transfer the saffron to a blender and add the tahini, vinegar, 1 tablespoon harissa, honey, garlic, red peppers, lemon juice, and season with salt and pepper. Blend until smooth. Taste, and add more harissa if desired.
With the motor running, slowly drizzle in the oils 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.