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

  • Level: Intermediate
  • Total: 1 hr 45 min
  • Prep: 1 hr 30 min
  • Cook: 15 min
  • Yield: 4 servings
Save Recipe

Ingredients

Corriander Crusted Scallops:

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

Chickpea Salad:

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

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

Directions

Corriander Crusted Scallops:

  1. 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 chickpea 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.

Chickpea Salad:

  1. 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:

  1. 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. 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.

Roasted Salmon with Scallops and Mustard Butter

Pan Seared Diver Scallops

Sea Scallops with Teriyaki Glaze

Scallops a la Meuniere (Sauteed Scallops with Brown Butter)