SEA SCALLOPS WITH CRACKED WHEAT SALAD, ROASTED RED PEPPER TAHINI VINAIGRETTE AND GRILLED LEMONS

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

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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.