Grilled scallops with cumin and chickpea salad with bell pepper-tahini vinaigrette
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
The flavors of the scallops and the vinaigrette combine in an intriguing way, creating a harmonious yet healthy dish. You can reduce the amount of salt, depending on your personal preference. If necessary, you can omit the saffron, and substitute white wine vinegar for the sherry vinegar.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Sea scallops
- 20 large scallops
- 1 tbsp. l. olive oil
- 2 tsp ground cumin
- 1 tbsp coarse salt
- 1 teaspoon ground black pepper
Chickpea salad
- 2 cans (450g) chickpeas, rinsed and drained
- 2 serrano peppers, grilled, peeled, seeded and thinly sliced lengthwise
- 1 large grilled yellow bell pepper, peeled, seeded and finely diced
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup olive oil
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 2 teaspoons of salt
- 1/2 tsp ground black pepper
- 1/4 cup finely chopped parsley
- 1/4 cup finely chopped chives
Vinaigrette with red bell pepper and tahini
- 2 red bell peppers, grilled, peeled, seeded and chopped
- A pinch of saffron
- 1/4 cup hot water
- 1/4 cup sherry vinegar
- 2 cloves garlic, chopped
- 2 tbsp. l. tahini (sesame paste)
- 2 teaspoons of honey
- 1/4 teaspoon salt
- 1/4 tsp ground black pepper
- 1/2 cup olive oil
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Recipes with similar ingredients: scallops, chickpeas, serrano pepper, sweet pepper, ground cayenne pepper, cumin, saffron, sherry vinegar, lemon juice, sesame
Cooking the dish according to the recipe:
- Heat grill to high.
Brush the scallops on both sides with olive oil. In a small bowl, combine the cumin, salt, and pepper. Season each scallop with the mixture. Grill until crispy and golden brown, just enough to cook through the scallops (2-3 minutes per side). - Place scallops on top of the chickpea salad and drizzle with the vinaigrette before serving.
Chickpea salad
In a large bowl, whisk together the lemon juice, olive oil, cumin, cayenne pepper, salt, and ground black pepper. Add the remaining ingredients and mix well. Transfer the salad to a large serving bowl, cover, and let sit at room temperature for 30 minutes to 2 hours before serving.Vinaigrette with red bell pepper and tahini
Place the saffron in hot water for 5 minutes to allow it to bloom.
Pour the saffron mixture into a blender. Add the sherry vinegar, red pepper flakes, garlic, tahini, honey, salt, and ground black pepper and blend until smooth. With the blender running, slowly pour in the olive oil and blend until emulsified. The dressing can be prepared up to 4 hours ahead of use, covered, and refrigerated. Bring to room temperature before serving.
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