Coriander Crusted Grilled Sea Scallops with Chick P

Name: Coriander Crusted Grilled Sea Scallops with Chick Pea Salad, Red Pepper Vinaigrette and Cilantro Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat the grill to medium-high heat.
2
Combine the ground coriander, cumin and salt in a medium bowl.
3
Brush the scallops with olive oil and dredge on one side only.
4
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.
5
Place chick pea salad in the center of the plate, top with 4 scallops per person.
6
Pour vinaigrette around the plate and drizzle with cilantro oil.
7
Garnish with fresh cilantro.
8
Combine all ingredients in a medium bowl and season with salt and pepper to taste.
9
Let sit at room temperature at least 30 minutes before serving.
10
Heat juice of peppers with honey, saffron, onion, and vinegar until reduced by half or to a thickened consistency.
11
Place in a blender and slowly add the oil until emulsified.
12
Season with salt and pepper to taste.
13
Place in a squeeze bottle
14
Blend all ingredients in a blender for about 4 to 5 minutes or, until smooth.
15
Place in a strainer lined with cheesecloth, set over a medium bowl and let the oil slowly drip, do not push through.
16
Place oil in a squeeze bottle.

1461

kcal

Calories

138

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 1/2 cup coriander seed (toasted and ground), 2 tablespoons cumin seeds (toasted and ground), 1 tablespoon kosher salt, Olive oil, and more.

Yes, Coriander Crusted Grilled Sea Scallops with Chick Pea Salad, Red Pepper Vinaigrette and Cilantro Oil falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions