Bobby Flay prepares to make wheat salad with scallops. He adds two cups of cracked wheat to four cups of boiling water, turns off the heat, covers it and lets it cook until fluffed. He adds boiling water to a bowl and adds saffron so it will flower. For the red pepper and tahini sauce, he adds sherry vinegar to a blender, followed by some of the saffron, honey, a roasted red pepper, tahini and fresh lemon juice. He purees the sauce then adds a bit of canola oil and extra virgin olive oil while it continues to blend. Bobby decides the sauce needs a bit of heat, so to complement the Middle Eastern cuisine, he adds harissa paste and blends again. He takes the cooled-down cracked wheat and adds it to a bowl. He then adds chopped vegetables and fresh herbs and tops it off with lemon and olive oil dressing. He then brushes canola oil onto the skewered sea scallops and seasons them with salt and pepper. He grills them over very high heat so they develop a nice crust. While the scallops cook, he dishes up some cracked wheat salad and drizzles it with the red pepper and tahini sauce. He adds the grilled scallops to the salad and adds fresh dill for garnish.