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Sea Scallops with Cracked Wheat Salad, Roasted Red Pepper Tahini Vinaigrette and Grilled Lemons (Bobby Flay) Recipe

Sea Scallops with Cracked Wheat Salad, Roasted Red Pepper Tahini Vinaigrette and Grilled Lemons (Bobby Flay) Recipe

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Sea Scallops with Cracked Wheat Salad, Roasted Red Pepper Tahini Vinaigrette and Grilled Lemons (Bobby Flay)

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Ingredients:

Serving

12 large sea scallops, patted dry
canola oil
kosher salt and freshly ground black pepper
cracked wheat salad , recipe follows
roasted red pepper tahini sauce, recipe follows
grilled lemon halves, for serving
kosher salt
1 cup cracked wheat
1/4 cup chopped fresh dill
1/4 cup chopped fresh flat-leaf parsley
2 tbsp finely chopped fresh mint
1/2 english cucumber, quartered and chopped
1/2 pint grape tomatoes, halved
juice of 1 lemon
1/4 cup extra-virgin olive oil
freshly ground black pepper
pinch saffron
1/4 cup hot water
4 tbsp tahini
3 tbsp aged sherry vinegar
1 to 2 tbsp harissa
1 tbsp honey
2 cloves garlic, chopped
2 red bell peppers, grilled, peeled, seeded and chopped
juice of 1 lemon
kosher salt and freshly ground black pepper
3 to 4 tbsp canola oil
3 to 4 tbsp olive oil

Directions:

Special equipment: 8 long wooden skewers soaked in water for at least 1 hour
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.
Cracked Wheat Salad:
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.
Roasted Red Pepper Tahini Vinaigrette:
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2232.76 Kcal (9348 kJ)
Calories from fat	673.28 Kcal
		% Daily Value*
Total Fat	74.81g	115%
Cholesterol	23.4mg	8%
Sodium	7521.2mg	313%
Potassium	4466.84mg	95%
Total Carbs	368.78g	123%
Sugars	9.09g	36%
Dietary Fiber	45.27g	181%
Protein	41.4g	83%
Vitamin C	154.3mg	257%
Vitamin A	1.9mg	62%
Iron	80.2mg	445%
Calcium	346.3mg	35%

Amount Per 100 g
Calories	309.11 Kcal (1294 kJ)
Calories from fat	93.21 Kcal
		% Daily Value*
Total Fat	10.36g	115%
Cholesterol	3.24mg	8%
Sodium	1041.26mg	313%
Potassium	618.41mg	95%
Total Carbs	51.06g	123%
Sugars	1.26g	36%
Dietary Fiber	6.27g	181%
Protein	5.73g	83%
Vitamin C	21.4mg	257%
Vitamin A	0.3mg	62%
Iron	11.1mg	445%
Calcium	47.9mg	35%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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