Coriander Crusted Grilled Sea Scallops with Chick Pea Salad, Red Pepper Vinaigrette and Cilantro Oil (Bobby Flay) |
|
 |
Prep Time: 90 Minutes Cook Time: 15 Minutes |
Ready In: 105 Minutes Servings: 4 |
|
Ingredients:
1/2 cup coriander seed (toasted and ground) |
2 tablespoons cumin seeds (toasted and ground) |
1 tablespoon kosher salt |
olive oil |
16 large sea scallops |
cilantro sprigs |
2 cups chick peas, 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 |
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 |
1 cup cilantro leaves |
2 tablespoons chives |
1/4 cup spinach leaves |
1 cup canola oil |
Directions:
1. Coriander Crusted Scallops:
2. 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 chick pea 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.
3. Chick Pea Salad:
4. 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.
5. Red Pepper Vinaigrette:
6. 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
7. Cilantro Oil:
8. 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.
|
|