Coriander Crusted Grilled Sea Scallops with Chick Pea Salad, Red Pepper Vinaigrette and Cilantro Oil

Total Time:
1 hr 45 min
1 hr 30 min
15 min

4 servings

  • Coriander Crusted Scallops:
  • 1/2 cup coriander seed (toasted and ground)
  • 2 tablespoons cumin seeds (toasted and ground)
  • 1 tablespoon kosher salt
  • Olive oil
  • 16 large sea scallops
  • Cilantro sprigs
  • Chick Pea Salad:
  • 2 cups chick peas, 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
  • Red Pepper Vinaigrette:
  • 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
  • Cilantro Oil:
  • 1 cup cilantro leaves
  • 2 tablespoons chives
  • 1/4 cup spinach leaves
  • 1 cup canola oil
Coriander Crusted Scallops:
  • Heat the grill to medium-high heat. Combine the ground coriander, cumin and salt in a medium bowl. Brush the scallops with olive oil and dredge on one side only. Grill scallops, spice side down for 2 minutes or until golden brown, turn over and continue grilling for 1 to 2 minutes until just cooked through. Place chick pea salad in the center of the plate, top with 4 scallops per person. Pour vinaigrette around the plate and drizzle with cilantro oil. Garnish with fresh cilantro.

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 minutes before serving.

Red Pepper Vinaigrette:
  • Heat juice of peppers with honey, saffron, onion, and vinegar until reduced by half or to a thickened consistency. Place in a blender and slowly add the oil until 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 minutes or, until smooth. Place in a strainer lined with cheesecloth, set over a medium bowl and let the oil slowly drip, do not push through. Place oil in a squeeze bottle.

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