Seared Scallops with Crispy Prosciutto and Smoky Chickpeas
Tags: Dinner Seafood
Yield: 2
- unsalted butter
- 1/4 yellow onion, fine dice
- 1 – 2 garlic cloves, minced
- 1 can chickpeas, drained
- 2 t. smoked paprika
- sea salt
- 2 1/2 oz. baby spinach
- lemon juice
- Cook onion in a medium sauté pan over medium heat in a little butter until soft. Add garlic and cook another minute. Add chickpeas, a bit more butter, and smoked paprika. When heated through, taste for salt. (Don’t add too much salt, as the prosciutto is salty). Then add spinach and cook until wilted. Finish with a squeeze of lemon juice to brighten.
- Tear slices of prosciutto into thirds. Heat a very small amount of olive oil in a medium sauté pan over medium-high heat. Add prosciutto and cook for a minute or two, until just becoming crispy.
- Season cold, dry, day-boat sea scallops (side muscle removed) with a pinch of sea salt. Heat a stainless steel sauté pan over high heat. Add high-heat mild-tasting avocado oil to coat the bottom of the pan. When the oil is very hot and just about to smoke, place the scallops in the pan. Be sure not to crowd the scallops. Cook over high heat for exactly two minutes. Use a timer. Flip the scallops over with a pair of tongs, and cook for one minute only. Serve immediately.
- Scoop warm chickpea-spinach mixture into shallow bowls. Top with pieces of crisp prosciutto and seared scallops. Finish with plenty rough-chopped fresh herbs. Add an edible flower to make the presentation pop. (This is purple stock flower).
