Sea Scallops with Cracked Wheat Salad, Roasted Red Pepper Tahini Vinaigrette and Grilled Lemons

2014-03-31
  • Yield : 4 servings
  • Prep Time : 20m
  • Cook Time : 35m
  • Ready In : 5m
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Ingredients

  • 12 large sea scallops, patted dry
  • Canola oil
  • Kosher salt and freshly ground black pepper
  • Cracked Wheat Salad, recipe follows
  • Roasted Red Pepper Tahini Sauce, recipe follows
  • Grilled lemon halves, for serving
  • Kosher salt
  • 1 cup cracked wheat
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tablespoons finely chopped fresh mint
  • 1/2 English cucumber, quartered and chopped
  • 1/2 pint grape tomatoes, halved
  • Juice of 1 lemon
  • 1/4 cup extra-virgin olive oil
  • Freshly ground black pepper
  • Pinch saffron
  • 1/4 cup hot water
  • 4 tablespoons tahini
  • 3 tablespoons aged sherry vinegar
  • 1 to 2 tablespoons harissa
  • 1 tablespoon honey
  • 2 cloves garlic, chopped
  • 2 red bell peppers, grilled, peeled, seeded and chopped
  • Juice of 1 lemon
  • Kosher salt and freshly ground black pepper
  • 3 to 4 tablespoons canola oil
  • 3 to 4 tablespoons olive oil

Method

Step 1

Preheat a charcoal grill to high heat using the direct heat method.

Step 2

Thread 2 skewers through 3 scallops sideways so the scallops lie flat. Make 4 sets. Brush the scallops with oil and sprinkle with salt and pepper. Grill the scallops on both sides until slightly charred and just cooked through, about 1 1/2 minutes per side. Serve with Cracked Wheat Salad, Roasted Red Pepper Tahini Vinaigrette and grilled lemons.

Step 3

Bring 2 cups salted water to a boil, add the cracked wheat, cover and cook until the wheat is tender and the water is absorbed, about 30 minutes. Remove from the heat and let sit, covered, for 5 minutes, then fluff with a fork.

Step 4

Transfer the cracked wheat to a bowl. Add the dill, parsley, mint, cucumber, tomatoes, lemon juice and drizzle with olive oil. Season with salt and pepper and toss to combine.

Step 5

Steep the saffron in hot water for 5 minutes to bloom. Transfer the saffron to a blender and add the tahini, vinegar, 1 tablespoon harissa, honey, garlic, red peppers, lemon juice, and season with salt and pepper. Blend until smooth. Taste, and add more harissa if desired.

Step 6

With the motor running, slowly drizzle in the oils 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.

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