Coriander Crusted Grilled Sea Scallops With Chick Pea Salad*


Coriander Crusted Grilled Sea Scallops With Chick Pea Salad
Recipe Type: Entree
Serves: 4
Chick Pea Salad
  • 2 cups chick peas, soaked, cooked or if using canned, drained and rinsed
  • 2 serrano peppers, grilled, peeled,seeded and julienned
  • ½ cup red pepper brunoise
  • ½ cup yellow pepper brunoise
  • 1 teaspoon ground cumin
  • ¼ cup fresh lemon juice
  • ½ cup extra-virgin olive oil
  • 1 teaspoon cayenne pepper
  • ¼ cup finely-chopped flat leaf parsley
  • ¼ 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
  • ¼ cup sherry vinegar
  • ¾ cup olive oil
  • Salt to taste
  • Freshly-ground black pepper to taste
Cilantro Oil
  • 1 cup cilantro leaves
  • 2 tablespoons chives
  • ¼ cup spinach leaves
  • 1 cup canola oil
Coriander Crusted Scallops
  • ½ 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
Chick Pea Salad
  1. 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
  1. 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
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