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
can chickpeas with liquid
salt and pepper
white balsamic vinegar
jalapeno, seeded and minced
In This Recipe
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.