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Coriander Crusted Grilled Sea Scallops With Chick Pea Salad

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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.

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