Cumin Grilled Sea Scallops With Chickpea Salad And Red Pepper-Tahini Vinaigrette
Serves: 5
Mckayla Luettgen
1 January 1970
Based on User reviews:
46
Spice
58
Sweetness
59
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
20 large
Sea Scallops1 cup
Olive Oil1 tsp
Ground Cumin1 tsp
Kosher Salt1 cup
Lemon Juice (fresh)1 tsp
Cayenne Pepper1 cup
Chives (finely chopped)1 pinch
Saffron1 cup
Water (hot)1 cup
Sherry Vinegar2 cloves
Garlic (chopped)2 tbsps
Tahini2 tsps
HoneyDirections:
1
Watch how to make this recipe
2
Heat your grill to high
3
Brush the scallops on both sides with the oil
4
Mix together the cumin, salt and pepper in a small bowl and season each scallop with the mixture
5
Grill the scallops until crusty, golden brown and just cooked through, 2 to 3 minutes on each side
6
Top the chickpea salad with the scallops and drizzle with the vinaigrette before serving
7
Whisk together the lemon juice, oil, cumin, cayenne, salt and pepper in a large bowl
8
Add the remaining ingredients and stir well to combine
9
Transfer the salad to a large serving platter, cover and let sit at room temperature for at least 30 minutes and up to 2 hours before serving
10
Steep saffron in a hot water for 5 minutes to bloom
11
Transfer saffron mixture to a blender and add the sherry, red pepper, garlic, tahini, honey, salt and pepper and blend until smooth
12
With the motor running, slowly drizzle in the oil and blend until emulsified
13
The vinaigrette can be made up to 4 hours in advance, covered and kept refrigerated
14
Bring to room temperature before serving