Best 3 Cumin Grilled Sea Scallops With Chickpea Salad And Red Pepper Tahini Vinaigrette Recipes

Indulge in a culinary journey with our tantalizing cumin-grilled sea scallops, a delectable appetizer or main course that will captivate your taste buds. These succulent scallops are expertly seasoned with a blend of cumin, paprika, and garlic, then grilled to perfection, delivering a symphony of flavors in every bite. Accompanying the scallops is a delightful chickpea salad, a vibrant medley of chickpeas, red onion, cucumber, and fresh herbs, tossed in a zesty lemon-tahini dressing. The salad offers a refreshing contrast to the richness of the scallops, balancing the flavors and textures. To elevate the dish further, a vibrant red pepper tahini vinaigrette is drizzled over the scallops and salad, adding a pop of color and a tangy, nutty finish. This dish is a masterpiece of Mediterranean cuisine, showcasing the perfect harmony of flavors and textures.

Here are our top 3 tried and tested recipes!

CORIANDER CRUSTED GRILLED SEA SCALLOPS WITH CHICKPEA SALAD, RED PEPPER VINAIGRETTE AND CILANTRO OIL

Coriander Crusted Grilled Sea Scallops with Chickpea Salad, Red Pepper Vinaigrette and Cilantro Oil image

Provided by Bobby Flay

Categories main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 31

Ingredients

1/2 cup coriander seed (toasted and ground)
2 tablespoons cumin seeds (toasted and ground)
1 tablespoon kosher salt
Olive oil
Chickpea Salad, recipe follows
16 large sea scallops
Red Pepper Vinaigrette, recipe follows
Cilantro Oil, recipe follows
Cilantro sprigs
2 cups chickpeas, soaked and cooked, or if using canned, drained and rinsed
2 serrano peppers, grilled, peeled, seeded and julienned
1/2 cup red pepper, brunoise
1/2 cup yellow pepper, brunoise
1 teaspoon ground cumin
1/4 cup fresh lemon juice
1/2 cup extra virgin olive oil
1 teaspoon cayenne pepper
1/4 cup finely chopped flat leaf parsley
1/4 cup finely chopped chives
Salt and freshly ground pepper
8 red peppers, juiced and strained
1 tablespoon honey
Pinch of saffron
2 tablespoons chopped red onion
1/4 cup sherry vinegar
3/4 cup olive oil
Salt and freshly ground pepper
1 cup cilantro leaves
2 tablespoons chives
1/4 cup spinach leaves
1 cup canola oil

Steps:

Heat the grill to medium-high heat. Combine the ground coriander, cumin and salt in a medium bowl. Brush the scallops with olive oil and dredge on one side only. Grill scallops, spice side down for 2 minutes or until golden brown, turn over and continue grilling for 1 to 2 minutes until just cooked through. Place chickpea salad in the center of the plate, top with 4 scallops per person. Pour vinaigrette around the plate and drizzle with cilantro oil. Garnish with fresh cilantro.
Combine all ingredients in a medium bowl and season with salt and pepper to taste. Let sit at room temperature at least 30 minutes before serving.
Heat juice of peppers with honey, saffron, onion, and vinegar until reduced by half or to a thickened consistency. Place in a blender and slowly add the oil until emulsified. Season with salt and pepper to taste. Place in a squeeze bottle
Blend all ingredients in a blender for about 4 to 5 minutes or, until smooth. Place in a strainer lined with cheesecloth, set over a medium bowl and let the oil slowly drip, do not push through. Place oil in a squeeze bottle.

CUMIN GRILLED SEA SCALLOPS WITH CHICKPEA SALAD AND RED PEPPER-TAHINI VINAIGRETTE

Cumin Grilled Sea Scallops with Chickpea Salad and Red Pepper-Tahini Vinaigrette image

Provided by Bobby Flay

Categories main-dish

Time 2h26m

Yield 4 to 6 servings

Number Of Ingredients 28

Ingredients

20 large sea scallops
1 tablespoon olive oil
2 teaspoons ground cumin
1 tablespoon kosher salt
1 teaspoon ground black pepper
Chickpea Salad, recipe follows
Red Pepper-Tahini Vinaigrette, recipe follows
1/4 cup fresh lemon juice
1/4 cup olive oil
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 (16-ounce) cans chickpeas, rinsed and drained
2 serrano peppers, grilled, peeled, seeded and thinly sliced lengthwise
1 large yellow bell pepper, grilled, peeled, seeded, and finely diced
1/4 cup finely chopped flat-leaf parsley
1/4 cup finely chopped chives
Pinch saffron
1/4 cup hot water
1/4 cup sherry vinegar
2 red bell peppers, grilled, peeled, seeded and chopped
2 cloves garlic, chopped
2 tablespoons tahini
2 teaspoons honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil

Steps:

Heat your grill to high.
Brush the scallops on both sides with the oil. Mix together the cumin, salt and pepper in a small bowl and season each scallop with the mixture. Grill the scallops until crusty, golden brown and just cooked through, 2 to 3 minutes on each side.
Top the chickpea salad with the scallops and drizzle with the vinaigrette before serving.
Whisk together the lemon juice, oil, cumin, cayenne, salt and pepper in a large bowl. Add the remaining ingredients and stir well to combine. 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.
Steep saffron in a hot water for 5 minutes to bloom.
Transfer saffron mixture to a blender and add the sherry, red pepper, garlic, tahini, honey, salt and pepper and blend until smooth. With the motor running, slowly drizzle in the oil and blend until emulsified. The vinaigrette can be made up to 4 hours in advance, covered and kept refrigerated. Bring to room temperature before serving.

FABULOUS GRILLED CUMIN SHRIMP

FABULOUS Grilled Cumin Shrimp image

This apetizer is so popular that I now make it for nearly every party, as do many of my friends. The recipe is from the New Basics Cookbook and is positively delicious (and easy!).

Provided by Kim in Walnut Creek

Categories Very Low Carbs

Time 20m

Yield 12 hors d'oeuvres

Number Of Ingredients 7

Ingredients

8 tablespoons unsalted butter
2 teaspoons ground turmeric
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons salt
2 lemons, juice of
2 lbs large shrimp, shelled and deveined

Steps:

Preheat broiler.
Melt butter in saucepan.
Stir in the turmeric, cumin, coriander, salt and lemon juice.
Arrange shrimp in single layer in a shallow broiling pan (don't use flat sheet as the butter will overflow the side.) Spread the butter mixture over the shrimp.
Broil until the shrimp are glazed and golden brown, about 8 minutes.
Skewer with toothpicks and serve immediately.

Nutrition Facts : Calories 152.9, Fat 9.1, SaturatedFat 5.1, Cholesterol 135.6, Sodium 404.6, Carbohydrate 1.8, Fiber 0.2, Sugar 0.2, Protein 15.6

Tips:

Use large, dry sea scallops. This will help them cook evenly and prevent them from becoming tough.
Make sure the grill is hot before you start cooking the scallops. This will help them sear and caramelize on the outside while remaining tender on the inside.
Don't overcrowd the grill. Leave plenty of space between the scallops so that they cook evenly.
Cook the scallops for 2-3 minutes per side, or until they are opaque and slightly charred. Don't overcook them, or they will become tough.
Serve the scallops immediately with your favorite dipping sauce.

Conclusion:

These cumin-grilled sea scallops with chickpea salad and red pepper tahini vinaigrette are a delicious and healthy meal that is perfect for a summer cookout. The scallops are tender and flavorful, and the chickpea salad and vinaigrette add a refreshing and zesty touch. This dish is sure to impress your friends and family, and it is also easy to make. So next time you are looking for a new seafood recipe, give these cumin-grilled sea scallops a try. You won't be disappointed!