Coriander crusted grilled sea scallops with chickpea salad, red pepper vinaigrette and cilantro oil
Indulge in a delightful dish of coriander crusted grilled sea scallops with a zesty chickpea salad, drizzled with a flavorful red pepper vinaigrette and cilantro oil. Perfect for a refreshing burst of flavors!
Ingredients:
- 1/2 cup coriander seed (toasted and ground)
- 2 tablespoons cumin seeds (toasted and ground)
- 1 tablespoon kosher salt
- Olive oil
- Chickpea Salad, recipe follows
- 16 large sea scallops
- Red Pepper Vinaigrette, recipe follows
- Cilantro Oil, recipe follows
- Cilantro sprigs
- 2 cups chickpeas, soaked and cooked, or if using canned, drained and rinsed
- 2 serrano peppers, grilled, peeled, seeded and julienned
- 1/2 cup red pepper, brunoise
- 1/2 cup yellow pepper, brunoise
- 1 teaspoon ground cumin
- 1/4 cup fresh lemon juice
- 1/2 cup extra virgin olive oil
- 1 teaspoon cayenne pepper
- 1/4 cup finely chopped flat leaf parsley
- 1/4 cup finely chopped chives
- Salt and freshly ground pepper
- 8 red peppers, juiced and strained
- 1 tablespoon honey
- Pinch of saffron
- 2 tablespoons chopped red onion
- 1/4 cup sherry vinegar
- 3/4 cup olive oil
- Salt and freshly ground pepper
- 1 cup cilantro leaves
- 2 tablespoons chives
- 1/4 cup spinach leaves
- 1 cup canola oil
Instructions:
- Preheat the grill until it reaches medium-high heat. Mix the ground cumin, coriander, and salt in a medium-sized bowl. Coat the scallops with olive oil and press the spice mixture onto one side only. Grill the scallops with the spice side facing down for about 2 minutes or until they turn golden brown. Flip them over and grill for an additional 1 to 2 minutes until they are just cooked. Arrange the chickpea salad in the middle of each plate and place 4 scallops on top of each serving. Drizzle the vinaigrette around the plate and add a touch of cilantro oil. Finish by garnishing with fresh cilantro.
- Combine all the components in a medium bowl and season with salt and pepper according to your preference. Allow the mixture to sit at room temperature for at least 30 minutes before you serve it.
- Warm the pepper juice with honey, saffron, onion, and vinegar until it is reduced by half or reaches a thick consistency. Transfer the mixture to a blender and gradually add the oil until it emulsifies. Season with salt and pepper to your liking. Transfer the mixture to a squeeze bottle for serving.
- Puree all the ingredients in a blender for around 4 to 5 minutes or until the mixture is smooth. Place the mixture in a strainer lined with cheesecloth over a medium bowl and allow the oil to drain slowly without applying pressure. Transfer the oil to a squeeze bottle for storage.
Summary:
- Calories: 7234 kcal
- Fat: 570 g
- Protein: 182 g
- Carbs: 404 g
- Potassium: 7895 mg
- Magnesium: 837 mg