Recipe courtesy of Bobby Flay
Episode: Food for Fitness
Save Recipe Print
Total:
2 hr 26 min
Prep:
20 min
Inactive:
2 hr
Cook:
6 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
2 hr 26 min
Prep:
20 min
Inactive:
2 hr
Cook:
6 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Chickpea Salad:
Red Pepper-Tahini Vinaigrette:

Directions

Watch how to make this recipe.

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.

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