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Ingredients

• 2 c. chick peas soaked, cooked
•     (or possibly if using canned, liquid removed and rinsed)
• 2 x serrano peppers grilled, peeled,
•     seeded and julienned
• 1/2 c. red pepper brunoise
• 1/2 c. yellow pepper brunoise
• 1 tsp grnd cumin
• 1/4 c. fresh lemon juice
• 1/2 c. extra-virgin extra virgin olive oil
• 1 tsp cayenne pepper
• 1/4 c. finely-minced flat leaf parsley
• 1/4 c. finely-minced chives
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 8 x red peppers juiced, strained
• 1 Tbsp. honey
• 1 pch saffron
• 2 Tbsp. minced red onion
• 1/4 c. sherry vinegar
• 3/4 c. extra virgin olive oil
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 1 c. cilantro leaves
• 2 Tbsp. chives
• 1/4 c. spinach leaves
• 1 c. canola oil
• 1/2 c. coriander seed toasted, grnd
• 2 Tbsp. cumin seeds toasted, grnd
• 1 Tbsp. kosher salt
•     Extra virgin olive oil as needed
• 16 lrg sea scallops
•     Cilantro sprigs for garnish

Description

Chick Pea Salad: Combine All Ingredients In A Medium Bowl And Season With Salt And Pepper To Taste. Let Sit At Room Temperature At Least 30 Min Before Serving. Red Pepper…

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