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

facebook share image   twitter share image   pinterest share image   E-Mail share image



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

Categories     Shellfish

Yield 4-6 servings

Number Of Ingredients 5

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.

There are no comments yet!