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."
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
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% |
Advertisement
Advertisement