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

Ingredients

• 1 cup canola oil 
• 1 teaspoon cayenne pepper 
• 0.3 cup chives finely chopped
• 2 tablespoons chives 
• 4 servings cilantro sprigs 
• 1 cup cilantro leaves 
• 0.5 cup coriander seed toasted and ground
• 2 tablespoons cumin seeds toasted and ground
• 0.5 cup olive oil extra virgin 
• 0.3 cup flat parsley finely chopped
• 1 teaspoon ground cumin 
• 1 tablespoon honey 
• 1 tablespoon kosher salt 
• 0.3 cup juice of lemon fresh
• 0.8 cup olive oil 
• 4 servings olive oil 
• 2 tablespoons onion red chopped
• 0.5 cup pepper red
• 8  8 red peppers red juiced
• 1 pinch saffron threads 
• 4 servings salt and pepper freshly ground
• 16 large sea scallops 
• 2  serrano peppers julienned peeled seeded
• 0.3 cup sherry vinegar 
• 0.3 cup spinach leaves 
• 0.5 cup pepper yellow
• 2 cups if using drained and rinsed canned cooked
• 2 cups if using drained and rinsed canned cooked

Equipment

• bowl
• sieve
• blender
• grill
• cheesecloth

Directions

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. 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.
4. Place chickpea salad in the center of the plate, top with 4 scallops per person.
5. Pour vinaigrette around the plate and drizzle with cilantro oil.
6. Garnish with fresh cilantro.
7. Combine all ingredients in a medium bowl and season with salt and pepper to taste.
8. Let sit at room temperature at least 30 minutes before serving.
9. Heat juice of peppers with honey, saffron, onion, and vinegar until reduced by half or to a thickened consistency.
10. Place in a blender and slowly add the oil until emulsified. Season with salt and pepper to taste.
11. Place in a squeeze bottle
12. Blend all ingredients in a blender for about 4 to 5 minutes or, until smooth.
13. Place in a strainer lined with cheesecloth, set over a medium bowl and let the oil slowly drip, do not push through.
14. Place oil in a squeeze bottle.