Coriander Crusted Grilled Sea Scallops with Chick Pea Salad, Red Pepper Vinaigrette and Cilantro Oil

• 1/2 cup coriander seed (toasted and ground)
• 2 tablespoons cumin seeds (toasted and ground)
• 1 tablespoon kosher salt
• Olive oil
• 16 large sea scallops
• Cilantro sprigs
• 2 cups chick peas, soaked and cooked, or if using canned, drained and rinsed
• 2 serrano peppers, grilled, peeled, seeded and julienned
• 1/2 cup red pepper, brunoise
• 1/2 cup yellow pepper, brunoise
• 1 teaspoon ground cumin
• 1/4 cup fresh lemon juice
• 1/2 cup extra virgin olive oil
• 1 teaspoon cayenne pepper
• 1/4 cup finely chopped flat leaf parsley
• 1/4 cup finely chopped chives
• Salt and freshly ground pepper
• 8 red peppers, juiced and strained
• 1 tablespoon honey
• Pinch of saffron
• 2 tablespoons chopped red onion
• 1/4 cup sherry vinegar
• 3/4 cup olive oil
• Salt and freshly ground pepper
• 1 cup cilantro leaves
• 2 tablespoons chives
• 1/4 cup spinach leaves
• 1 cup canola oil

1. Heat the grill to medium-high heat.
2. Combine the ground coriander, cumin and salt in a medium bowl.
3. Brush the scallops with olive oil and dredge on one side only.
4. Grill scallops, spice side down for 2 minutes or until golden brown, turn over and continue grilling for 1 to 2 minutes until just cooked through.
5. Place chick pea salad in the center of the plate, top with 4 scallops per person.
6. Pour vinaigrette around the plate and drizzle with cilantro oil.
7. Garnish with fresh cilantro.
8. Combine all ingredients in a medium bowl and season with salt and pepper to taste.
9. Let sit at room temperature at least 30 minutes before serving.
10. Heat juice of peppers with honey, saffron, onion, and vinegar until reduced by half or to a thickened consistency.
11. Place in a blender and slowly add the oil until emulsified.
12. Season with salt and pepper to taste.
13. Place in a squeeze bottle
14. Blend all ingredients in a blender for about 4 to 5 minutes or, until smooth.
15. Place in a strainer lined with cheesecloth, set over a medium bowl and let the oil slowly drip, do not push through.
16. Place oil in a squeeze bottle.

coriander, cumin seeds, kosher salt, olive oil, scallops, cilantro, chick peas, serrano peppers, red pepper, yellow pepper, ground cumin, lemon juice, extra virgin olive oil, cayenne pepper, flat leaf parsley, chives, salt, red peppers, honey, saffron, red onion, sherry vinegar, olive oil, salt, cilantro, chives, spinach leaves, canola oil

Taken from www.foodnetwork.com/recipes/bobby-flay/coriander-crusted-grilled-sea-scallops-with-chick-pea-salad-recipe.html (may not work)