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

Chickpea Salad, recipe follows Red Pepper -Tahini Vinaigrette, recipe follows 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.

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 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. 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 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.