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

1. 1

   Chickpea Salad, recipe follows

2. 2

   Red Pepper-Tahini Vinaigrette, recipe follows

3. 3

   Heat your grill to high.

4. 4

   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.

5. 5

   Top the chickpea salad with the scallops and drizzle with the vinaigrette before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.