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