Ingredients

The following ingredients have 2 Servings
  • 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

Instruction

  • 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.