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

Name: Coriander Crusted Grilled Sea Scallops with Chickpea Salad, Red Pepper Vinaigrette and Cilantro Oil
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters canola oil; 1 teaspoon cayenne pepper; 59 milliliters finely chopped chives; 2 Tbsps chives; 1 sprig Cilantro; 237 milliliters cilantro leaves; 118 milliliters coriander seed (toasted and ground); 2 Tbsps cumin seeds (toasted and ground); 118 milliliters extra virgin olive oil; 59 milliliters finely chopped flat leaf parsley; 1 teaspoon ground cumin; 1 Tbsp honey; 1 Tbsp kosher salt; 59 milliliters fresh lemon juice; 177 milliliters olive oil; 4 servings Olive oil; 2 Tbsps chopped red onion; 118 milliliters red pepper, brunoise; 8 red peppers, juiced and strained; 1 pinch Pinch of saffron; 4 servings Salt and freshly ground pepper; 16 larges sea scallops; 2 serrano peppers, grilled, peeled, seeded and julienned; 59 milliliters sherry vinegar; 59 milliliters spinach leaves; 118 milliliters yellow pepper, brunoise; 473 milliliters chickpeas, soaked and cooked, or if using canned, drained and rinsed

Coriander Crusted Grilled Sea Scallops with Chickpea Salad, Red Pepper Vinaigrette and Cilantro Oil is a gluten free, dairy free, and vegetarian recipe with 4 servings. One serving contains 928 calories, 5g of protein, and 91g of fat. This recipe covers 31% of your daily requirements of vitamins and minerals. Head to the store and pick up sherry vinegar, cayenne pepper, cilantro leaves, and a few other things to make it today. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes about 1 hour and 45 minutes.

Instructions

Heat the grill to medium-high heat.

Equipment you will use

Grill

Combine the ground coriander, cumin and salt in a medium bowl.

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Ground Coriander

Cumin

Salt

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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.

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Olive Oil

Scallops

Equipment you will use

Grill

Place chickpea salad in the center of the plate, top with 4 scallops per person.

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Chickpeas

Scallops

Pour vinaigrette around the plate and drizzle with cilantro oil.

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Vinaigrette

Cilantro

Cooking Oil

Garnish with fresh cilantro.

Ingredients you will need

Fresh Cilantro

Combine all ingredients in a medium bowl and season with salt and pepper to taste.

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Salt And Pepper

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Bowl

Let sit at room temperature at least 30 minutes before serving.

Heat juice of peppers with honey, saffron, onion, and vinegar until reduced by half or to a thickened consistency.

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Peppers

Saffron

Vinegar

Honey

Juice

Onion

Place in a blender and slowly add the oil until emulsified. Season with salt and pepper to taste.

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Salt And Pepper

Cooking Oil

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Blender

Place in a squeeze bottle

Blend all ingredients in a blender for about 4 to 5 minutes or, until smooth.

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Blender

Place in a strainer lined with cheesecloth, set over a medium bowl and let the oil slowly drip, do not push through.

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Cooking Oil

Equipment you will use

Cheesecloth

Sieve

Bowl

Place oil in a squeeze bottle.

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Cooking Oil

Equipment

Ingredients

Servings:

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are great choices for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. One wine you could try is Hahn Winery Santa Lucia Highlands Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 17 dollars.