Receta Coriander Crusted Grilled Sea Scallops With Chick Pea Salad

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Raciónes: 4

Ingredientes

Cost per serving $3.11 view details
  • 2 c. chick peas soaked, cooked (or possibly if using canned, liquid removed and rinsed)
  • 2 x serrano peppers grilled, peeled, seeded and julienned
  • 1/2 c. red pepper brunoise
  • 1/2 c. yellow pepper brunoise
  • 1 tsp grnd cumin
  • 1/4 c. fresh lemon juice
  • 1/2 c. extra-virgin extra virgin olive oil
  • 1 tsp cayenne pepper
  • 1/4 c. finely-minced flat leaf parsley
  • 1/4 c. finely-minced chives Salt to taste Freshly-grnd black pepper to taste
  • 8 x red peppers juiced, strained
  • 1 Tbsp. honey
  • 1 pch saffron
  • 2 Tbsp. minced red onion
  • 1/4 c. sherry vinegar
  • 3/4 c. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
  • 1 c. cilantro leaves
  • 2 Tbsp. chives
  • 1/4 c. spinach leaves
  • 1 c. canola oil
  • 1/2 c. coriander seed toasted, grnd
  • 2 Tbsp. cumin seeds toasted, grnd
  • 1 Tbsp. kosher salt Extra virgin olive oil as needed
  • 16 lrg sea scallops Cilantro sprigs for garnish

Direcciones

  1. Chick Pea Salad: Combine all ingredients in a medium bowl and season with salt and pepper to taste. Let sit at room temperature at least 30 min before serving.
  2. Red Pepper Vinaigrette: Heat juice of peppers with honey, saffron, onion, and vinegar till reduced by half or possibly to a thickened consistency. Place in a blender and slowly add in the oil till emulsified. Season with salt and pepper to taste. Place in a squeeze bottle
  3. Cilantro Oil: Blend all ingredients in a blender for about 4 to 5 min or possibly, till smooth. Place in a strainer lined with cheesecloth, set over a medium bowl and let the oil slowly drip, don't push through. Place oil in a squeeze bottle.
  4. Coriander Crusted Scallops: Heat the grill to medium-high heat. Combine the grnd coriander, cumin and salt in a medium bowl. Brush the scallops with extra virgin olive oil and dredge on one side only.
  5. Grill scallops, spice-side down for 2 min or possibly till golden, turn over and continue grilling for 1 to 2 min till just cooked through.
  6. Place Chick Pea Salad in the center of the plate, top with 4 scallops per person. Pour Red Pepper Vinaigrette around the plate and drizzle with Cilantro Oil. Garnish with fresh cilantro.
  7. This recipe yields 4 servings.
  8. Comments: Original title as listed is "Coriander Crusted Grilled Sea Scallops with Chick Pea Salad, Red Pepper Vinaigrette and Cilantro Oil."

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Nutrition Facts

Amount Per Serving %DV
Serving Size 255g
Recipe makes 4 servings
Calories 1158  
Calories from Fat 794 69%
Total Fat 90.25g 113%
Saturated Fat 8.55g 34%
Trans Fat 0.22g  
Cholesterol 0mg 0%
Sodium 1785mg 74%
Potassium 1172mg 33%
Total Carbs 74.91g 20%
Dietary Fiber 22.7g 76%
Sugars 16.06g 11%
Protein 21.68g 35%
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