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
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Ingredients
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1/2 bunch
chives
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1 tablespoon
fresh mint
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3 tablespoons
lemon juice
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1/2
can chickpeas with liquid
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12
scallops
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1/2 cup
pancetta, diced
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1/2 cup
sundried tomato
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1/4 cup
golden raisins
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1 tablespoon
smoked paprika
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salt and pepper
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1/4 cup
olive oil
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2 tablespoons
butter
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1 tablespoon
white balsamic vinegar
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1/3
jalapeno, seeded and minced
Directions
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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.
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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.
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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.
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Crisp pancetta in a skillet and set aside on a paper towel to drain.
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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.
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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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