Coriander Crusted Grilled Sea Scallops With Chick Pea Salad, Red Pepper Vinaigrette And Cilantro Oil Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

Salt and freshly ground pepper

Pinch of saffron

1/2 cup red pepper, brunoise

Blend all ingredients in a blender for about 4 to 5 minutes or, until smooth. Place in a strainer lined with cheesecloth, set over a medium bowl and let the oil slowly drip, do not push through. Place oil in a squeeze bottle.

1/2 cup extra virgin olive oil

3/4 cup olive oil

1 cup cilantro leaves

1/4 cup fresh lemon juice

2 tablespoons chopped red onion

2 serrano peppers, grilled, peeled, seeded and julienned

1 cup canola oil

1/4 cup sherry vinegar

1 teaspoon cayenne pepper

1 teaspoon ground cumin

1/4 cup finely chopped flat leaf parsley

1/2 cup yellow pepper, brunoise

1/4 cup spinach leaves

2 tablespoons chives

8 red peppers, juiced and strained

2 cups chick peas, soaked and cooked, or if using canned, drained and rinsed

1/4 cup finely chopped chives

1 tablespoon honey

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