Olive-Oil-Poached Bay Scallops With Chickpeas Recipe

Name: Olive-Oil-Poached Bay Scallops With Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sprig fresh rosemary; 1/2 cup heavy cream; 1 tablespoon peanut oil; 1 small carrot, scraped and cut into 2-inch pieces; 1 small rib of celery, trimmed and cut into 2-inch pieces; 1 small onion, cut in half; 1/2 cup chick peas, soaked overnight; 1 1/2 cups chicken stock; 1 bay leaf; 1 cup extra-virgin olive oil; 1 pound bay scallops; ⅓ cup diced tomato, skin and seeds removed; 1/4 teaspoon rosemary leaves; Salt and freshly ground black pepper to taste

Servings: persons

1 sprig fresh rosemary
1/2 cup heavy cream
1 tablespoon peanut oil
1 small carrot, scraped and cut into 2-inch pieces
1 small rib of celery, trimmed and cut into 2-inch pieces
1 small onion, cut in half
1/2 cup chick peas, soaked overnight
1 1/2 cups chicken stock
1 bay leaf
1 cup extra-virgin olive oil
1 pound bay scallops
⅓ cup diced tomato, skin and seeds removed
1/4 teaspoon rosemary leaves
Salt and freshly ground black pepper to taste

1
In a small saucepan, heat the cream until just warm, being careful not to let it bubble.
2
Add the rosemary, turn off the heat and let it steep for a half hour.
3
Refrigerate the cream until cold and then whip it into soft peaks.
4
Set aside.
5
In a medium-sized saucepan, heat the peanut oil over medium-high heat.
6
Add the carrot, celery and onion, adjust the heat to low, cover and sweat the vegetables for about three to four minutes.
7
Add the chickpeas, stock and bay leaf, then cook gently over medium heat, uncovered, until the peas are soft and cooked through, 30 to 45 minutes.
8
Let them cool, then peel.
9
Discard the vegetables.
10
In a medium-sized saucepan, heat the oil over medium heat, until fairly warm, but not hot.
11
Add the scallops and cook them gently until barely cooked through, about one-and-a-half minutes.
12
Drain off most of the oil, then add the chickpeas, tomato and rosemary leaves.
13
Season with salt and pepper.
14
Ladle the scallops and chickpea mixture into soup bowls, top with a dollop of rosemary cream and serve.

847

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 sprig fresh rosemary, 1/2 cup heavy cream, 1 tablespoon peanut oil, 1 small carrot, scraped and cut into 2-inch pieces, and more.

Yes, Olive-Oil-Poached Bay Scallops With Chickpeas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Olive-Oil-Poached Bay Scallops With Chickpeas

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