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    Conner Family Recipes

    Cumin Grilled Sea Scallops with Chickpea Salad and Red Peppe

    Grill
    Salad
    Scallops
    ​

    6 servings

    porsjoner

    20 minutes

    aktiv tid

    2 hours 26 minutes

    total tid
    Start matlaging

    Ingredienser

    20 large sea scallops

    1 tablespoon olive oil

    2 teaspoons ground cumin

    1 tablespoon kosher salt

    1 teaspoon ground black pepper

    Chickpea Salad, recipe follows

    Red Pepper-Tahini Vinaigrette, recipe follows

    1/4 cup fresh lemon juice

    1/4 cup olive oil

    1 teaspoon ground cumin

    1/2 teaspoon cayenne pepper

    2 teaspoons kosher salt

    1/2 teaspoon freshly ground black pepper

    2 (16-ounce) cans chickpeas, rinsed and drained

    2 serrano peppers, grilled, peeled, seeded and thinly sliced lengthwise

    1 large yellow bell pepper, grilled, peeled, seeded, and finely diced

    1/4 cup finely chopped flat-leaf parsley

    1/4 cup finely chopped chives

    Pinch saffron

    1/4 cup hot water

    1/4 cup sherry vinegar

    2 red bell peppers, grilled, peeled, seeded and chopped

    2 cloves garlic, chopped

    2 tablespoons tahini

    2 teaspoons honey

    1/4 teaspoon kosher salt

    1/4 teaspoon freshly ground black pepper

    1/2 cup olive oil

    Fremgangsmåte

    Heat your grill to high.

    Brush the scallops on both sides with the oil. Mix together the cumin, salt and pepper in a small bowl and season each scallop with the mixture. Grill the scallops until crusty, golden brown and just cooked through, 2 to 3 minutes on each side.

    Top the chickpea salad with the scallops and drizzle with the vinaigrette before serving.

    Whisk together the lemon juice, oil, cumin, cayenne, salt and pepper in a large bowl. Add the remaining ingredients and stir well to combine. 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.

    Steep saffron in a hot water for 5 minutes to bloom.

    Transfer saffron mixture to a blender and add the sherry, red pepper, garlic, tahini, honey, salt and pepper and blend until smooth. With the motor running, slowly drizzle in the oil and blend until emulsified. The vinaigrette can be made up to 4 hours in advance, covered and kept refrigerated. Bring to room temperature before serving.

    Næringsinnhold

    Porsjonsstørrelse

    -

    Kalorier

    630

    Totalt fett

    37g

    Mettet fett

    5g

    Umettet fett

    -

    Transfett

    -

    Kolesterol

    32mg

    Natrium

    1003mg

    Totalt karbohydrater

    48g

    Kostfiber

    12g

    Totalt sukker

    10g

    Protein

    29g

    6 servings

    porsjoner

    20 minutes

    aktiv tid

    2 hours 26 minutes

    total tid
    Start matlaging

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    Ingredienser

    20 large sea scallops

    1 tablespoon olive oil

    2 teaspoons ground cumin

    1 tablespoon kosher salt

    1 teaspoon ground black pepper

    Chickpea Salad, recipe follows

    Red Pepper-Tahini Vinaigrette, recipe follows

    1/4 cup fresh lemon juice

    1/4 cup olive oil

    1 teaspoon ground cumin

    1/2 teaspoon cayenne pepper

    2 teaspoons kosher salt

    1/2 teaspoon freshly ground black pepper

    2 (16-ounce) cans chickpeas, rinsed and drained

    2 serrano peppers, grilled, peeled, seeded and thinly sliced lengthwise

    1 large yellow bell pepper, grilled, peeled, seeded, and finely diced

    1/4 cup finely chopped flat-leaf parsley

    1/4 cup finely chopped chives

    Pinch saffron

    1/4 cup hot water

    1/4 cup sherry vinegar

    2 red bell peppers, grilled, peeled, seeded and chopped

    2 cloves garlic, chopped

    2 tablespoons tahini

    2 teaspoons honey

    1/4 teaspoon kosher salt

    1/4 teaspoon freshly ground black pepper

    1/2 cup olive oil

    Fremgangsmåte

    1

    Heat your grill to high.

    2

    Brush the scallops on both sides with the oil. Mix together the cumin, salt and pepper in a small bowl and season each scallop with the mixture. Grill the scallops until crusty, golden brown and just cooked through, 2 to 3 minutes on each side.

    3

    Top the chickpea salad with the scallops and drizzle with the vinaigrette before serving.

    4

    Whisk together the lemon juice, oil, cumin, cayenne, salt and pepper in a large bowl. Add the remaining ingredients and stir well to combine. 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.

    5

    Steep saffron in a hot water for 5 minutes to bloom.

    6

    Transfer saffron mixture to a blender and add the sherry, red pepper, garlic, tahini, honey, salt and pepper and blend until smooth. With the motor running, slowly drizzle in the oil and blend until emulsified. The vinaigrette can be made up to 4 hours in advance, covered and kept refrigerated. Bring to room temperature before serving.