|
| Copyright © 2004-2008 Olio&Olive US. All rights reserved. Reciprocal links Privacy Shipping terms About us Contact us Resources |
 |  |  |  |  |  |
| Seared Scallops with Chickpea Puree |
Preparation
1. Drain chickpeas over a bowl, reserving water from can
2. Pour chickpeas into a food processor, and blend until
completely smooth, adding just enough of their water to
get a smooth consistency.
3. Heat 2 tbsp of the Cardum extra virgin olive oil in a
small saucepan until it is hot, but careful not to burn.
Toss in 7-8 sage leaves. They will sizzle and release
their flavor. After 30 seconds, remove from heat and
discard the sage leaves from the oil.
4. Add the pureed chickpeas to the saucepan, pour in 1
½ tbsp Garlic Olive Oil, salt to taste and set aside.
5. Rinse the scallops and pat completely dry. Sprinkle
with sea salt.
6. Heat the remaining Cardum extra virgin olive oil in a
fry pan until it is very hot and just starting to smoke.
Place the scallops in the pan, 3 at a time and sear on
each side for about 1 ½ -2 minutes. Do not touch or
move the scallops, or they will not get that lovely
browned crust you are looking for! Be careful not to
overcook them, the sides should still be visibly
translucent. Set in a warm dish while you sear the rest
of the scallops.
7. Meanwhile, gently heat the chickpeas in the
saucepan and pour into the center of a large serving
dish.
8. When the scallops are all ready, place them atop of
the chickpea puree, drizzle an additional 1-2 tsp of
Garlic Olive Oil on top (to your liking), garnish with the
remaining sage leaves and serve at once.
1. Drain chickpeas over a bowl, reserving water from can
2. Pour chickpeas into a food processor, and blend until
completely smooth, adding just enough of their water to
get a smooth consistency.
3. Heat 2 tbsp of the Cardum extra virgin olive oil in a
small saucepan until it is hot, but careful not to burn.
Toss in 7-8 sage leaves. They will sizzle and release
their flavor. After 30 seconds, remove from heat and
discard the sage leaves from the oil.
4. Add the pureed chickpeas to the saucepan, pour in 1
½ tbsp Garlic Olive Oil, salt to taste and set aside.
5. Rinse the scallops and pat completely dry. Sprinkle
with sea salt.
6. Heat the remaining Cardum extra virgin olive oil in a
fry pan until it is very hot and just starting to smoke.
Place the scallops in the pan, 3 at a time and sear on
each side for about 1 ½ -2 minutes. Do not touch or
move the scallops, or they will not get that lovely
browned crust you are looking for! Be careful not to
overcook them, the sides should still be visibly
translucent. Set in a warm dish while you sear the rest
of the scallops.
7. Meanwhile, gently heat the chickpeas in the
saucepan and pour into the center of a large serving
dish.
8. When the scallops are all ready, place them atop of
the chickpea puree, drizzle an additional 1-2 tsp of
Garlic Olive Oil on top (to your liking), garnish with the
remaining sage leaves and serve at once.
Ingredients (2/3 servings)
1 can boiled chickpeas
6 diver scallops
3-4 tbsp Cardum Extra Virgin Olive Oil
7-8 sage leaves
2 tbsp Garlic infused olive oil
Salt
1 can boiled chickpeas
6 diver scallops
3-4 tbsp Cardum Extra Virgin Olive Oil
7-8 sage leaves
2 tbsp Garlic infused olive oil
Salt
"Wonderful products...finally, an importer of REAL
Italian vinegar and olive oil, without the outrageous
prices. Wonderful service. Thank you, thank you."
More Reviews
Italian vinegar and olive oil, without the outrageous
prices. Wonderful service. Thank you, thank you."
More Reviews