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

Ingredients

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

Directions

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:

• 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

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:

• 1 cup cilantro leaves
• 2 tablespoons chives
• 1/4 cup spinach leaves
• 1 cup canola 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.

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

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.