Recipe courtesy of Bobby Flay
Cumin Grilled Sea Scallops with Chickpea Salad and Red Pepper-Tahini Vinaigrette
Total:
2 hr 26 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
2 hr 26 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

  • 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
Chickpea Salad:
  • 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
Red Pepper-Tahini Vinaigrette:
  • 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

Directions

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.

Chickpea Salad:

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.

Red Pepper-Tahini Vinaigrette:

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.

IDEAS YOU'LL LOVE

Cumin-Seared Scallop Tacos

Recipe courtesy of Kelsey Nixon

Sea Scallops with Guacamole

Seared Sea Scallops

Seared Sea Scallops

Grilled Sea Scallops on Tortilla Chips with Avocado Puree and Jalapeno Pesto 2

Recipe courtesy of Bobby Flay

Grilled Sea Scallops on Tortilla Chips with Avocado Puree and Jalapeno Pesto

Recipe courtesy of Bobby Flay

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

How to Live to 100

7:30am | 6:30c

How to Live to 100

8:30am | 7:30c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Unique Sweets

2:30pm | 1:30c

Food's Greatest Hits

3:30pm | 2:30c

Food's Greatest Hits

4:30pm | 3:30c

Food's Greatest Hits

5:30pm | 4:30c

Food's Greatest Hits

6:30pm | 5:30c

Top 5 Restaurants

7:30pm | 6:30c
On Tonight
On Tonight
8pm | 7c
8:30pm | 7:30c
9pm | 8c
9:30pm | 8:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c
12am | 11c
12:30am | 11:30c
1am | 12c
1:30am | 12:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c