Cumin Grilled Sea Scallops With Chickpea Salad And Red Pepper Tahini Vinaigrette Food

CORIANDER CRUSTED GRILLED SEA SCALLOPS WITH CHICKPEA SALAD, RED PEPPER VINAIGRETTE AND CILANTRO OIL

Steps:

• 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.
• 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.
• 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
• 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.

SEA SCALLOPS WITH CRACKED WHEAT SALAD, ROASTED RED PEPPER TAHINI VINAIGRETTE AND GRILLED LEMONS

Steps:

• Preheat a charcoal grill to high heat using the direct heat method.
• Thread 2 skewers through 3 scallops sideways so the scallops lie flat. Make 4 sets. Brush the scallops with oil and sprinkle with salt and pepper. Grill the scallops on both sides until slightly charred and just cooked through, about 1 1/2 minutes per side. Serve with Cracked Wheat Salad, Roasted Red Pepper Tahini Vinaigrette and grilled lemons.
• Bring 2 cups salted water to a boil, add the cracked wheat, cover and cook until the wheat is tender and the water is absorbed, about 30 minutes. Remove from the heat and let sit, covered, for 5 minutes, then fluff with a fork.
• Transfer the cracked wheat to a bowl. Add the dill, parsley, mint, cucumber, tomatoes, lemon juice and drizzle with olive oil. Season with salt and pepper and toss to combine.
• Steep the saffron in hot water for 5 minutes to bloom. Transfer the saffron to a blender and add the tahini, vinegar, 1 tablespoon harissa, honey, garlic, red peppers, lemon juice, and season with salt and pepper. Blend until smooth. Taste, and add more harissa if desired.
• With the motor running, slowly drizzle in the oils 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.

CUMIN GRILLED SEA SCALLOPS WITH CHICKPEA SALAD AND RED PEPPER-TAHINI VINAIGRETTE

Steps:

• Chickpea Salad, recipe follows Red Pepper-Tahini Vinaigrette, recipe follows 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.

GRILLED SEA SCALLOPS WITH CORN AND PEPPER SALSA

Steps:

• Prepare a charcoal fire for grilling (or use a ridged stovetop grill pan).
• Make the salsa: Place the tomatillos and jalapeño in a blender or food processor and pulse to make a rough purée. Transfer to a bowl. Stir in corn, bell peppers, onion and lime juice. Add 1/2 teaspoon salt. Let salsa rest for a few minutes, then taste and adjust salt.
• Season sea scallops with salt and pepper on both sides and drizzle with olive oil. Rub with fingers to distribute and coat scallops with seasoning.
• When the grill is medium hot, set the scallops on it in a single layer. Leave for 3 minutes, until well browned. (It's O.K. to lift an edge to peek, but don't try to turn the scallops until they have colored well or they'll stick to the grill.) When they are nicely crisped and browned turn each scallop with tongs and cook for another 3 minutes, until cooked through.
• Transfer scallops to a serving platter and spoon some salsa over them. Garnish with lime wedges and cilantro sprigs. Pass the salsa at the table.

SEARED CUMIN SEA SCALLOPS WITH CAULIFLOWER AND LEEKS

Steps:

• Soak sliced leeks in a large bowl of water, agitating them occasionally to dislodge any sand, then drain leeks and pat them dry.
• Toss scallops with cumin seeds and salt and pepper to taste. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sear scallops until golden, about 2 minutes on each side. Transfer to a bowl with tongs. Heat remaining tablespoon oil in skillet (do not clean) until hot but not smoking, then sauté cauliflower and leeks with salt to taste, stirring until golden. Add wine and water and simmer, covered, until vegetables are almost tender, 5 to 7 minutes. Add cream and scallops with juices in bowl and simmer, uncovered, until liquid is slightly thickened, about 3 minutes. Stir in cilantro and lemon juice and season with salt and pepper.

CUMIN CRUSTED SEA SCALLOPS WITH MUSTARD AND GARAM MASALA

Steps:

• Combine chili, cumin, salt and pepper in a medium shallow bowl.
• Dredge one side of each scallop in the spice mixture.
• Heat the oil in a large nonstick saucepan over high heat.
• Add mustard seeds, cardamom and star anise.
• Place the scallops in the heated pan, spice side down and cook for 3 minutes (until bottom edge is brown).
• Reduce the heat to low, turn the scallops for 2 to 3 minutes more.
• Remove from pan and arrange the scallops around the plate.
• Drizzle the spice oil drippings from the pan over the scallops and serve.

GRILLED SKEWERED SEA SCALLOPS

Steps:

• Whisk lime juice, oil, garlic, cumin, chili powder, salt, and cayenne together in small bowl.
• Thread scallops and tomatoes alternately on 4 skewers.
• Place on platter and drizzle with marinade.
• Cover and refrigerate, basting once with marinade, about 30 minutes.
• Prepare charcoal for grilling or heat broiler.
• Grill or broil skewers, basting with marinade but not turning, just until scallops are cooked through, 5-7 minutes.
• Place lime wedge on each skewer and serve.

GRILLED SEAFOOD SALAD

Steps:

• In a medium bowl, whisk together oil, lemon juice, and parsley until well combined; set vinaigrette aside.
• Heat a grill that has a fine-mesh grill basket, or a grill pan, over medium-high heat. Place calamari, shrimp, and scallops in a medium bowl. Add 2 tablespoons reserved vinaigrette, and toss to coat. Grill seafood in batches until browned and cooked through, about 2 minutes on each side for shrimp and calamari, and 1 minute for scallops. Slice grilled calamari bodies into rings, and place in a clean bowl with remaining grilled seafood. Add shredded radicchio and arugula, and toss with remaining vinaigrette. Season with salt and pepper, and serve at room temperature on small plates or scallop shells.

GRILLED SCALLOP SALAD

Steps:

• Heat a grill pan over high heat. In a small bowl, whisk together oil, orange juice, and vinegar; season with salt and pepper. Place watercress and fennel in a medium bowl, and toss with enough dressing to coat.
• Lightly brush scallops with olive oil, and season with salt and pepper. Grill scallops until just opaque, about 2 minutes per side.
• Divide greens evenly between four plates. Top with 3 scallops each. Drizzle with remaining dressing. Serve immediately.

CARIBBEAN GRILLED SCALLOP SALAD

Steps:

• Prepare grill to high heat.
• Pat scallops dry with a paper towel.
• Sprinkle 1 1/2 teaspoons fish rub evenly over scallops.
• Coat scallops with cooking spray.
• Place scallops on grill rack; grill 3 minutes on each side or until done.
• Remove scallops.
• Add pineapple to grill rack; grill 2 minutes on each side.
• Remove pineapple from grill; chop pineapple.
• Combine salad greens, lettuce, pineapple, and avocado in a large bowl.
• Chop large pieces of chutney.
• Combine chutney, lime juice, olive oil, and remaining 1/2 teaspoon fish rub in a small bowl (add red pepper flakes, if using).
• Add dressing to salad, and toss well.
• Place 1 1/2 cups salad into each of 4 bowls.
• Arrange 3 scallops over each salad.

SEARED SCALLOPS WITH JALAPENO VINAIGRETTE

Steps:

• Place jalapeno, rice vinegar, olive oil, and Dijon mustard in a blender. Puree on high until mixture is completely liquefied, 1 to 2 minutes. Season with salt and black pepper to taste.
• Season scallops with sea salt and cayenne pepper. Heat vegetable oil in a skillet over high heat. Place scallops in skillet and cook until browned, 2 to 3 minutes per side. Transfer to a plate. Garnish scallops with orange segments and drizzle jalapeno vinaigrette over the top.

VINAIGRETTE SCALLOPS AND SHRIMP SALAD

Steps:

• Combine the first six ingredients and mix thoroughly. Adjust seasoning with salt and pepper. Lay assorted greens onto a plate and place shrimp and scallop mixture on top. Garnish with fresh chopped cilantro if desired.
• Serve chilled with additional Marie's Garlic Parmesan Italian Vinaigrette on the side.

SHRIMP 'N' SCALLOPS TROPICAL SALAD

Steps:

• Place the first 8 ingredients in a blender. Cover and process until blended; set aside. Divide the lettuce, cucumber, avocado, nuts, onion and cilantro between 2 serving plates. , In a small bowl, combine oil and jerk seasoning. Thread shrimp and scallops onto 2 metal or soaked wooden skewers; brush with oil mixture. , Grill skewers, covered, over medium heat until shrimp turn pink and scallops are firm and opaque, 2-3 minutes on each side. Place on salads; drizzle with dressing.

GRILLED SCALLOP TERIYAKI SALAD

Steps:

• Preheat grill to high.
• Whisk teriyaki sauce, lime juice, ginger and garlic together in a bowl. Reserve half the mixture for the salad; pour the rest over the scallops in a resealable plastic bag. Marinate 20 minutes, chilled.
• Blanch broccoli and peas in boiling salted water for 1 minute. Transfer to ice water, then drain. Toss blanched vegetables in a large bowl with remaining ingredients and reserved dressing (marinade). Add dressing a little at a time, tasting after tossing - you may not want to use all the dressing, as it can make your salad too salty (depends on your brand of teriyaki sauce.
• Grill scallops until cooked through, 2-3 minutes per side, brushing with marinade. Remove from grill and serve on top of salad.

GRILLED SCALLOPS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil grate.
• Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent, about 5 minutes. Remove from heat, and stir in lemon juice and salt. Place scallops in a large bowl, and toss with butter mixture. Let stand for about 2 minutes.
• Thread scallops onto skewers, or use a wire grill basket. Cook on preheated grill for about 4 minutes per side.
• Return butter mixture to saucepan, and bring to a boil. Reduce heat to low, and keep warm while scallops cook. Toss with grilled scallops and serve.

GRILLED SEA SCALLOPS

Steps:

• Thread scallops onto skewers. If using bamboo skewers, soak in water for 10 minutes before using.
• In a small bowl, combine remaining ingredients and then rub onto scallops.
• TO GRILL: Place on oiled grill over hot coals. Grill for 2-3 minutes per side until opaque throughout.
• TO BROIL: Place on broiler pan and broil 4-5 inches from heat source for 2-3 minutes per side until opaque throughout.