Grilled scallops with cumin and chickpea salad with bell pepper-tahini vinaigrette

Ingredients:

Sea scallops

• 20 large scallops
• 1 tbsp. l. olive oil
• 2 tsp ground cumin
• 1 tbsp coarse salt
• 1 teaspoon ground black pepper

Chickpea salad

• 2 cans (450g) chickpeas, rinsed and drained
• 2 serrano peppers, grilled, peeled, seeded and thinly sliced ​​lengthwise
• 1 large grilled yellow bell pepper, peeled, seeded and finely diced
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup olive oil
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 2 teaspoons of salt
• 1/2 tsp ground black pepper
• 1/4 cup finely chopped parsley
• 1/4 cup finely chopped chives

Vinaigrette with red bell pepper and tahini

• 2 red bell peppers, grilled, peeled, seeded and chopped
• A pinch of saffron
• 1/4 cup hot water
• 1/4 cup sherry vinegar
• 2 cloves garlic, chopped
• 2 tbsp. l. tahini (sesame paste)
• 2 teaspoons of honey
• 1/4 teaspoon salt
• 1/4 tsp ground black pepper
• 1/2 cup olive oil

Preparation:

1. Heat grill to high.
   
   Brush the scallops on both sides with olive oil. In a small bowl, combine the cumin, salt, and pepper. Season each scallop with the mixture. Grill until crispy and golden brown, just enough to cook through the scallops (2-3 minutes per side).
2. Place scallops on top of the chickpea salad and drizzle with the vinaigrette before serving.
   
   

   Chickpea salad

   
   In a large bowl, whisk together the lemon juice, olive oil, cumin, cayenne pepper, salt, and ground black pepper. Add the remaining ingredients and mix well. Transfer the salad to a large serving bowl, cover, and let sit at room temperature for 30 minutes to 2 hours before serving.
   
   

   Vinaigrette with red bell pepper and tahini

   
   Place the saffron in hot water for 5 minutes to allow it to bloom.
   
   Pour the saffron mixture into a blender. Add the sherry vinegar, red pepper flakes, garlic, tahini, honey, salt, and ground black pepper and blend until smooth. With the blender running, slowly pour in the olive oil and blend until emulsified. The dressing can be prepared up to 4 hours ahead of use, covered, and refrigerated. Bring to room temperature before serving.