Sea Scallops With Cracked Wheat Salad Roasted Red Pepper Tahini Vinaigrette And Grilled Lemons Food

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

Steps:

• 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.
• 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.
• 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.

SEA SCALLOPS WITH ROASTED RED PEPPER SAUCE

Steps:

• Roast the peppers in a 400F oven until very dark; place in a paper bag for 15 minutes.
• Peel and remove seeds and ribs (don't do this under running water, you want all the flavor).
• Place in a blender or food processor and whirl until smooth.
• Place puree and next two ingredients in saucepan and cook for about five minutes.
• Stir the cream into mixture and cook to reduce (about five minutes).
• Season to taste and keep warm.
• Heat olive oil in a frying pan; add the scallops and cook on each side for about two minutes each.
• Transfer 2 scallops to each plate and garnish with pepper sauce.

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 SWEET ROASTED RED PEPPERS

Steps:

• Preheat the broiler or prepare a charcoal grill.
• Place the peppers under the broiler or on the grill. Cook them on all sides until the skin is well charred. When cool enough to handle, split the peppers in half, core them and discard the charred skin and the seeds. Rinse in cold water. Pat dry with papers towels and cut them into 1/2-inch cubes.
• Remove and discard the ends of the snap peas.
• Heat the olive oil in a large nonstick skillet and add the peas, cook and stir over medium heat for 2 minutes. Add the scallops, the red peppers, shallots, garlic, thyme, pepper flakes, liqueur, butter, lemon juice, salt and pepper to taste. Cook, stirring and tossing over high heat for 4 minutes or until the scallops are cooked through. Do not overcook. Sprinkle with the coriander.

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.

LORI'S SEA SCALLOPS WITH ROASTED RED PEPPER PESTO

Steps:

• For pesto:.
• Place Red pepper on foil in oven under broiler to roast. Turn over every 2-3 minutes until outer skin in blackened all around. Place in a small paper bag or wrap in foil to sweat for about 10 minutes. Skin will separate from pepper and peel off easily. Remove skin, seeds and stem from pepper and cut into medium pieces. This may be done ahead of time.
• Turn oven down to 350 degrees.
• Place pine nuts in a pie or cake pan and roast until light brown. Check every 2-3 minutes and shake pan to stir. Cool slightly, then put pine nuts in food processor, grind until coarse, add Garlic, Kosher salt, Lemon juice and red pepper. Blend well, then add the Olive oil, continue to blend. Add the Parmesan and mix until just blended. Set aside.
• For Scallops:.
• Rinse scallops and dry well- salt lightly with Kosher salt on both sides.
• Melt/heat butter and olive oil over medium high heat in medium pan.
• place scallops in pan and sear just until browned on both sides. Will not be cooked through yet.
• Remove from pan. Add wine to pan, stir to loosen brown bits and reduce sauce by approximately 1/2.
• Place scallops into a medium shallow baking dish. pour wine reduction over scallops, place a spoonful of pesto on top of each scallop. If have extra left keep adding over scallops. Sprinkle top with remainder of Parmesan. Bake at 350 degrees for 10 - 15 minutes (depending on size of scallops) until pesto is bubbly and lightly browned.
• Remove from oven and serve.

RED CHILE CRUSTED SEA SCALLOPS WITH MANGO TORTILLA SALAD AND CITRUS VINAIGRETTE

Steps:

• For the Scallops: Combine ancho, cumin, salt and pepper in a medium shallow bowl. Heat oil in a large saute pan until smoking. Dredge 1 side of each scallop in the spice mixture. Place the scallops in the heated pan, chile side down and cook for 20 seconds. Reduce the heat low, turn the scallops and cook for 2 to 3 minutes more. Remove from pan and reserve.
• For the Blue Corn Tortilla Strips: Heat oil to 375 degrees F. Fry the tortilla strips in batches, remove to a plate lined with paper towels and season with salt.
• For the Salad: Place greens in a large bowl, drizzle with a few tablespoons of the vinaigrette and season with salt and pepper, to taste. Place the greens on a large platter. Arrange the scallops around the platter. Mound the fried tortillas in the center of the plate and garnish with the red and yellow peppers and cilantro. Drizzle everything with more of the vinaigrette and serve.
• Combine juices, basil and onion in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified and season with salt and pepper, to taste.