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

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.

Chickpea Salad:
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

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.

Red Pepper-Tahini Vinaigrette:
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

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.