Sea Scallops with Cracked Wheat Salad, Roasted Red

Name: Sea Scallops with Cracked Wheat Salad, Roasted Red Pepper Tahini Vinaigrette and Grilled Lemons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 tablespoons 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 tablespoons tahini; 3 tablespoons aged sherry vinegar; 1 to 2 tablespoons harissa; 1 tablespoon 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 tablespoons canola oil; 3 to 4 tablespoons olive oil

Servings: persons

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 tablespoons 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 tablespoons tahini
3 tablespoons aged sherry vinegar
1 to 2 tablespoons harissa
1 tablespoon 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 tablespoons canola oil
3 to 4 tablespoons olive oil

1
Special equipment: 8 long wooden skewers soaked in water for at least 1 hour
2
Preheat a charcoal grill to high heat using the direct heat method.
3
Thread 2 skewers through 3 scallops sideways so the scallops lie flat.
4
Make 4 sets.
5
Brush the scallops with oil and sprinkle with salt and pepper.
6
Grill the scallops on both sides until slightly charred and just cooked through, about 1 1/2 minutes per side.
7
Serve with Cracked Wheat Salad, Roasted Red Pepper Tahini Vinaigrette and grilled lemons.
8
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.
9
Remove from the heat and let sit, covered, for 5 minutes, then fluff with a fork.
10
Transfer the cracked wheat to a bowl.
11
Add the dill, parsley, mint, cucumber, tomatoes, lemon juice and drizzle with olive oil.
12
Season with salt and pepper and toss to combine.
13
Steep the saffron in hot water for 5 minutes to bloom.
14
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.
15
Blend until smooth.
16
Taste, and add more harissa if desired.
17
With the motor running, slowly drizzle in the oils and blend until emulsified.
18
The vinaigrette can be made up to 4 hours in advance, covered and kept refrigerated.
19
Bring to room temperature before serving.

1499

kcal

Calories

165

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

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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: 12 large sea scallops, patted dry, Canola oil, Kosher salt and freshly ground black pepper, Cracked Wheat Salad, recipe follows, and more.

Yes, Sea Scallops with Cracked Wheat Salad, Roasted Red Pepper Tahini Vinaigrette and Grilled Lemons 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!

Sea Scallops with Cracked Wheat Salad, Roasted Red Pepper Tahini Vinaigrette and Grilled Lemons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions