Coriander Crusted Grilled Sea Scallops With Chick Pea Salad Recipe
Servings: 4
Ingredients
- 2 c. chick peas soaked, cooked (or possibly if using canned, liquid removed and rinsed)
- 2 x serrano peppers grilled, peeled, seeded and julienned
- 1/2 c. red pepper brunoise
- 1/2 c. yellow pepper brunoise
- 1 tsp grnd cumin
- 1/4 c. fresh lemon juice
- 1/2 c. extra-virgin extra virgin olive oil
- 1 tsp cayenne pepper
- 1/4 c. finely-minced flat leaf parsley
- 1/4 c. finely-minced chives Salt to taste Freshly-grnd black pepper to taste
- 8 x red peppers juiced, strained
- 1 Tbsp. honey
- 1 pch saffron
- 2 Tbsp. minced red onion
- 1/4 c. sherry vinegar
- 3/4 c. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 1 c. cilantro leaves
- 2 Tbsp. chives
- 1/4 c. spinach leaves
- 1 c. canola oil
- 1/2 c. coriander seed toasted, grnd
- 2 Tbsp. cumin seeds toasted, grnd
- 1 Tbsp. kosher salt Extra virgin olive oil as needed
- 16 lrg sea scallops Cilantro sprigs for garnish
Directions
- 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 min before serving.
- Red Pepper Vinaigrette: Heat juice of peppers with honey, saffron, onion, and vinegar till reduced by half or possibly to a thickened consistency. Place in a blender and slowly add in the oil till 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 min or possibly, till smooth. Place in a strainer lined with cheesecloth, set over a medium bowl and let the oil slowly drip, don't push through. Place oil in a squeeze bottle.
- Coriander Crusted Scallops: Heat the grill to medium-high heat. Combine the grnd coriander, cumin and salt in a medium bowl. Brush the scallops with extra virgin olive oil and dredge on one side only.
- Grill scallops, spice-side down for 2 min or possibly till golden, turn over and continue grilling for 1 to 2 min till 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.
- Comments: Original title as listed is "Coriander Crusted Grilled Sea Scallops with Chick Pea Salad, Red Pepper Vinaigrette and Cilantro Oil."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 255g | |
| Recipe makes 4 servings | |
| Calories 1158 | |
| Calories from Fat 794 | 69% |
| Total Fat 90.25g | 113% |
| Saturated Fat 8.55g | 34% |
| Trans Fat 0.22g | |
| Cholesterol 0mg | 0% |
| Sodium 1785mg | 74% |
| Potassium 1172mg | 33% |
| Total Carbs 74.91g | 20% |
| Dietary Fiber 22.7g | 76% |
| Sugars 16.06g | 11% |
| Protein 21.68g | 35% |
