Cumin Grilled Sea Scallops with Chickpea Salad and Red Pepper-Tahini Vinaigrette
Ingredients
Chickpea Salad
Red Pepper-Tahini Vinaigrette
Directions
Grilled Scallops
Heat your grill to high. Brush the scallops on both sides with oil. Mix cumin, salt, and pepper in a small bowl, then season each scallop with the mixture. Grill until crusty, golden brown, and just cooked through, 2 to 3 minutes per side.
Chickpea Salad
Whisk together lemon juice, oil, cumin, cayenne, salt, and pepper in a large bowl. Add the remaining ingredients and stir to combine. Transfer the salad to a large serving platter, cover, and let sit at room temperature for at least 30 minutes (up to 2 hours) before serving.
Red Pepper-Tahini Vinaigrette
Steep saffron in hot water for 5 minutes to bloom. Transfer the saffron mixture to a blender, then add sherry, red pepper, garlic, tahini, honey, salt, and pepper. Blend until smooth. With the motor running, slowly drizzle in oil and blend until emulsified. The vinaigrette can be made up to 4 hours in advance; cover and refrigerate, then bring to room temperature before serving.
Assembling the Dish
Top the chickpea salad with the grilled scallops and drizzle with the red pepper-tahini vinaigrette just before serving.
