• 4servings
  • 6minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B9, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 20 large sea scallops

  2. 1 tbsp olive oil

  3. 2 tsp ground cumin

  4. 1 tbsp salt

  5. 1 tsp ground black pepper

  6. 60ml fresh lemon juice

  7. 4 tbsp olive oil

  8. 1/2; tsp cayenne pepper

  9. 2 tsp salt

  10. 1/2; tsp freshly ground black pepper

  11. 2 (450g) tins chickpeas, rinsed and drained

  12. 2 serrano peppers, griddled, peeled, seeded and thinly sliced lengthwise

  13. 1 large yellow pepper, griddled, peeled, seeded, and finely diced

  14. 15g finely chopped flat-leaf parsley

  15. 15g finely chopped chives

  16. Pinch saffron

  17. 60ml hot water

  18. 60ml sherry vinegar

  19. 2 red peppers, griddled, peeled, seeded and chopped

  20. 2 cloves garlic, chopped

  21. 2 tbsp tahini

  22. 2 tsp honey

  23. 1/4; tsp salt

  24. 1/4; tsp freshly ground black pepper

  25. 120ml olive oil

Instructions Jump to Ingredients ↑

  1. Cumin griddled sea scallops with chickpea salad and red pepper-tahini vinaigrette For the scallops:

  2. 1) Heat your griddle to high.

  3. 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. Griddle the scallops until crusty, golden brown and just cooked through, 2 to 3 mins on each side.

  4. Top the chickpea salad with the scallops and drizzle with the vinaigrette before serving.

  5. For the chickpea salad:

  6. 1) 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 mins and up to 2 hrs before serving.

  7. For the red pepper-tahini vinaigrette:

  8. 1) Steep saffron in a hot water for 5 mins to bloom.

  9. 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 hrs in advance, covered and kept refrigerated. Bring to room temperature before serving.


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