Tastes of scallops and vinaigrette dressing combine interesting creating a harmonious yet healthy meal. amount salts, if desired, can be reduced, guided by their own preferences. If necessary, it is permissible to do without saffron and sherry vinegar white wine. Share with friends: 
Time: 25 minutes Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Scallops
- 20 large scallops
- 1 tbsp. l olive oil
- 2 tsp ground cumin
- 1 tbsp. l coarse salt
- 1 tsp ground black pepper
Chickpea Salad
- 2 cans (450 g) canned chickpeas, rinse and drain excess fluid
- 2 grilled, peeled serrano peppers, without seed and thinly sliced in length
- 1 large yellow bell pepper grilled, peeled, seedless and finely diced
- 1/4 Art. freshly squeezed lemon juice
- 1/4 Art. olive oil
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 2 tsp salt
- 1/2 tsp ground black pepper
- 1/4 Art. finely chopped parsley
- 1/4 Art. finely chopped onions
Vinaigrette dressing with red bell pepper and tahini
- 2 red bell peppers, grilled, peeled peels, seedless and chopped
- A pinch of saffron
- 1/4 Art. hot water
- 1/4 Art. sherry vinegar
- 2 cloves of garlic, chopped
- 2 tbsp. l tahini (sesame paste)
- 2 tsp honey
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/2 tbsp. olive oil
Recipes with similar ingredients: scallops, chickpeas, peppers serrano, sweet pepper, ground cayenne pepper, cumin, saffron, sherry vinegar, lemon juice, sesame seeds
Recipe preparation:
- Heat the grill to maximum. Lubricate the scallops on both sides. olive oil. Combine cumin, salt and pepper in a small bowl. Season each scallop with the resulting mixture. Grill until crisp, golden brown, so that the mollusks only have time prepare inside (2-3 minutes on each side).
- Put scallops on chickpea salad and pour vinaigrette dressing before serving.
Chickpea Salad
Whisk lemon juice with olive oil in a large bowl, cumin, cayenne pepper, salt and ground black pepper. Add mix the remaining ingredients and mix well. Put the salad in a large serving dish, cover and let stand at room temperature from 30 minutes to 2 hours before serving.
Vinaigrette dressing with red bell pepper and tahini
Place saffron in hot water for 5 minutes so that it bloom. Transfer the saffron mixture to a blender. Add sherry vinegar, red bell pepper, garlic, tahini, honey, salt, ground black pepper and mix until smooth. Without turning off the appliance pour olive oil slowly and beat until emulsified. Refill can be prepared 4 hours before use, cover and Keep refrigerated. Bring to room before serving temperature.
