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Author Notes: I have never cooked scallops before. I love them though, and I have had them with purees and with bacon in restaurants. I conceived of this dish with the hope that the fresh herb oil, lemon juice, and vinegar would balance the meatiness of the pancetta and chickpea puree. —clintonhillbilly
- 1/2 bunch chives
- 1 tablespoon fresh mint
- 3 tablespoons lemon juice
- 1/2 can chickpeas with liquid
- 12 scallops
- 1/2 cup pancetta, diced
- 1/2 cup sundried tomato
- 1/4 cup golden raisins
- 1 tablespoon smoked paprika
- salt and pepper
- 1/4 cup olive oil
- 2 tablespoons butter
- 1 tablespoon white balsamic vinegar
- 1/3 jalapeno, seeded and minced
- In a blender or food processor, puree chives, mint, olive oil, jalapeno and 1 tbsp lemon juice, seasoning to taste. Pour into a bowl and set aside.
- Bring 1 1/2 cups water to a boil. Put sundried tomatoes and golden raisins in water and remove from stove. Let sit for ten minutes.
- Put 1/2 can chickpeas with liquid, sundried tomatoes, golden raisins, 1 tbsp lemon juice, and paprika in blender and puree. Season to taste with salt and pepper.
- Crisp pancetta in a skillet and set aside on a paper towel to drain.
- Melt butter in skillet. Pat scallops dry with a paper towel and place them into skillet. Sautee for 5 minutes on one side, then flip and sautee for one minute on the other side.
- Place scallops on a dish with sundried tomato puree and chive oil. Sprinkle pancetta over scallops, and drizzle remaining lemon juice and white balsamic onto them.
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe
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