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1
Chickpea Salad, recipe follows
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2
Red Pepper-Tahini Vinaigrette, recipe follows
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3
Heat your grill to high.
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4
Brush the scallops on both sides with the oil.
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5
Mix together the cumin, salt and pepper in a small bowl and season each scallop with the mixture.
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6
Grill the scallops until crusty, golden brown and just cooked through, 2 to 3 minutes on each side.
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7
Top the chickpea salad with the scallops and drizzle with the vinaigrette before serving.
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8
1/4 cup fresh lemon juice
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9
1/4 cup olive oil
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10
1 teaspoon ground cumin
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11
1/2 teaspoon cayenne pepper
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12
2 teaspoons kosher salt
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13
1/2 teaspoon freshly ground black pepper
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14
2 (16-ounce) cans chickpeas, rinsed and drained
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15
2 serrano peppers, grilled, peeled, seeded and thinly sliced lengthwise
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16
1 large yellow bell pepper, grilled, peeled, seeded, and finely diced
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17
1/4 cup finely chopped flat-leaf parsley
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18
1/4 cup finely chopped chives
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19
Whisk together the lemon juice, oil, cumin, cayenne, salt and pepper in a large bowl.
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20
Add the remaining ingredients and stir well to combine.
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21
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.
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22
Pinch saffron
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23
1/4 cup hot water
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24
1/4 cup sherry vinegar
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25
2 red bell peppers, grilled, peeled, seeded and chopped
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26
2 cloves garlic, chopped
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27
2 tablespoons tahini
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28
2 teaspoons honey
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29
1/4 teaspoon kosher salt
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30
1/4 teaspoon freshly ground black pepper
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31
1/2 cup olive oil
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32
Steep saffron in a hot water for 5 minutes to bloom.
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33
Transfer saffron mixture to a blender and add the sherry, red pepper, garlic, tahini, honey, salt and pepper and blend until smooth.
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34
With the motor running, slowly drizzle in the oil and blend until emulsified.
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35
The vinaigrette can be made up to 4 hours in advance, covered and kept refrigerated.
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36
Bring to room temperature before serving.
