Christmas Came Early Scallops

By clintonhillbilly
April 18, 2010
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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

Serves: 2

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Crisp pancetta in a skillet and set aside on a paper towel to drain.
  5. 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.
  6. 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.

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