Best Cumin Seared Scallop Tacos Recipes

Cumin Grilled Sea Scallops with Chickpea Salad and Red Pepper-Tahini Vinaigrette image

Provided by Bobby Flay

Time 2h26m

Yield 4 to 6 servings

Number Of Ingredients 28

20 large sea scallops
1 tablespoon olive oil
2 teaspoons ground cumin
1 tablespoon kosher salt
1 teaspoon ground black pepper
Chickpea Salad, recipe follows
Red Pepper-Tahini Vinaigrette, recipe follows
1/4 cup fresh lemon juice
1/4 cup olive oil
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 (16-ounce) cans chickpeas, rinsed and drained
2 serrano peppers, grilled, peeled, seeded and thinly sliced lengthwise
1 large yellow bell pepper, grilled, peeled, seeded, and finely diced
1/4 cup finely chopped flat-leaf parsley
1/4 cup finely chopped chives
Pinch saffron
1/4 cup hot water
1/4 cup sherry vinegar
2 red bell peppers, grilled, peeled, seeded and chopped
2 cloves garlic, chopped
2 tablespoons tahini
2 teaspoons honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil

Steps:

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.
Whisk together the lemon juice, oil, cumin, cayenne, salt and pepper in a large bowl. Add the remaining ingredients and stir well to combine. Transfer the salad to a large serving platter, cover and let sit at room temperature for at least 30 minutes and up to 2 hours before serving.
Steep saffron in a hot water for 5 minutes to bloom.
Transfer saffron mixture to a blender and add the sherry, red pepper, garlic, tahini, honey, salt and pepper and blend until smooth. With the motor running, slowly drizzle in the oil and blend until emulsified. The vinaigrette can be made up to 4 hours in advance, covered and kept refrigerated. Bring to room temperature before serving.

Cumin-Seasoned Fish Tacos image

Provided by WiGal

Time 33m

Yield 3 serving(s)

Number Of Ingredients 16

1 tablespoon cumin seed
3/4 teaspoon salt, divided
1/2 teaspoon paprika
1/4 teaspoon black pepper
2 garlic cloves, minced
1 lb tilapia fillet
1 tablespoon canola oil
1 cup avocado, peeled sliced
2/3 cup mango, finely chopped
1/4 cup green onion, chopped
1/4 cup red onion, finely chopped
2 tablespoons cilantro, finely chopped
1 tablespoon lime juice
1/4 teaspoon ground red pepper
1 jalapeno, thinly sliced (optional)
8 corn tortillas, 6 inch

Steps:

Heat a large skillet over medium heat.
Add cumin seeds, cook 2 minutes or until toasted, shaking pan frequently.
Combine cumin, 1/2 teaspoon salt, paprika, and black pepper in a spice grinder; process until finely ground.
Combine cumin mixture and garlic; rub over fish.
Return the skillet to medium-high heat, add oil to pan swirling to coat.
Add fish; cook 2 minutes on each side or until done.
Remove from heat; keep warm.
Salsa: Combine remaining 1/4 t. salt, avocado, and next 6 ingredients (through 1/4 t. red pepper).
Stir in optional jalapeno.
Heat tortillas according to package directions.
Break fish into pieces; divide evenly among tortillas.
Top each with 2 tablespoons salsa.
Fold tortillas in half; serve immediately.

Nutrition Facts : Calories 450, Fat 17.1, SaturatedFat 2.7, Cholesterol 75.7, Sodium 699, Carbohydrate 42.6, Fiber 8.9, Sugar 6.9, Protein 36.2

Seared Cumin Sea Scallops with Cauliflower and Leeks image

Yield Serves 4

Number Of Ingredients 10

2 leeks, cut crosswise into 1/2-inch-thick slices
1 1/4 pounds sea scallops, halved horizontally and patted dry
1 teaspoon cumin seeds
2 tablespoons olive oil
1/2 medium head cauliflower, cut into 1 1/2-inch florets
3 tablespoons dry white wine
1/4 cup water
1/2 cup heavy cream
1/4 cup fresh cilantro, chopped
1 tablespoon fresh lemon juice

Steps:

Soak sliced leeks in a large bowl of water, agitating them occasionally to dislodge any sand, then drain leeks and pat them dry.
Toss scallops with cumin seeds and salt and pepper to taste. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sear scallops until golden, about 2 minutes on each side. Transfer to a bowl with tongs. Heat remaining tablespoon oil in skillet (do not clean) until hot but not smoking, then sauté cauliflower and leeks with salt to taste, stirring until golden. Add wine and water and simmer, covered, until vegetables are almost tender, 5 to 7 minutes. Add cream and scallops with juices in bowl and simmer, uncovered, until liquid is slightly thickened, about 3 minutes. Stir in cilantro and lemon juice and season with salt and pepper.