Cumin Grilled Sea Scallops With Chickpea Salad And Red Pepper Tahini Vinaigrette Recipe

Ingredients

20 large sea scallops

1 tablespoon olive oil

2 teaspoons ground cumin

1 tablespoon kosher salt

1 teaspoon ground black pepper

Preparation

Chickpea Salad, recipe follows

Red Pepper-Tahini Vinaigrette, recipe follows

Heat your grill to high.

Brush the scallops on both sides with the oil. Mix together the cumin, salt and pepper in a small bowl and season each scallop with the mixture. Grill the scallops until crusty, golden brown and just cooked through, 2 to 3 minutes on each side.

Top the chickpea salad with the scallops and drizzle with the vinaigrette before serving.