Coriander Crusted Grilled Sea Scallops With Chick Pea Salad

By á-170456

Ingredients

• CHICK PEA SALAD:
• 2 cups chick peas soaked, 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 to taste
• Freshly-ground black pepper to taste
• RED PEPPER VINAIGRETTE:
• 8 red peppers juiced, strained
• 1 tablespoon honey
• 1 pinch saffron
• 2 tablespoons chopped red onion
• 1/4 cup sherry vinegar
• 3/4 cup olive oil
• Salt to taste
• Freshly-ground black pepper to taste
• CILANTRO OIL:
• 1 cup cilantro leaves
• 2 tablespoons chives
• 1/4 cup spinach leaves
• 1 cup canola oil
• CORIANDER CRUSTED SCALLOPS:
• 1/2 cup coriander seed toasted, ground
• 2 tablespoons cumin seeds toasted, ground
• 1 tablespoon kosher salt
• Olive oil as needed
• 16 large sea scallops
• Cilantro sprigs for garnish

Details

Servings 4

Preparation

Step 1

Chick Pea Salad: 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.

Red Pepper Vinaigrette: 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

Cilantro Oil: 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.

Coriander Crusted Scallops: 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 Chick Pea Salad in the center of the plate, top with 4 scallops per person. Pour Red Pepper Vinaigrette around the plate and drizzle with Cilantro Oil. Garnish with fresh cilantro.

This recipe yields 4 servings.