Sea Scallops With Cracked Wheat Salad, Roasted Red Pepper Tahini Vinaigrette And Grilled Lemons
Serves: 5
Catharine Rutherford
1 January 1970
Based on User reviews:
60
Spice
40
Sweetness
47
Sourness
35
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
12 large
Sea Scallops (patted dry)4 tbsps
Canola Oil1 cup
Cracked Wheat1 cup
Dill (chopped fresh)2 tbsps
Mint (finely chopped fresh)1 cup
Extra-Virgin Olive Oil1 pinch
Saffron1 cup
Water (hot)4 tbsps
Tahini3 tbsps
Sherry Vinegar (aged)2 tbsps
Harissa1 tbsp
Honey2 cloves
Garlic (chopped)4 tbsps
Olive OilDirections:
1
Watch how to make this recipe
2
Special equipment: 8 long wooden skewers soaked in water for at least 1 hour Preheat a charcoal grill to high heat using the direct heat method
3
Thread 2 skewers through 3 scallops sideways so the scallops lie flat
4
Make 4 sets
5
Brush the scallops with oil and sprinkle with salt and pepper
6
Grill the scallops on both sides until slightly charred and just cooked through, about 1 1/2 minutes per side
7
Serve with Cracked Wheat Salad, Roasted Red Pepper Tahini Vinaigrette and grilled lemons
8
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
9
Remove from the heat and let sit, covered, for 5 minutes, then fluff with a fork
10
Transfer the cracked wheat to a bowl
11
Add the dill, parsley, mint, cucumber, tomatoes, lemon juice and drizzle with olive oil
12
Season with salt and pepper and toss to combine
13
Steep the saffron in hot water for 5 minutes to bloom
14
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
15
Blend until smooth
16
Taste, and add more harissa if desired
17
With the motor running, slowly drizzle in the oils and blend until emulsified
18
The vinaigrette can be made up to 4 hours in advance, covered and kept refrigerated
19
Bring to room temperature before serving