Olive-Oil-Poached Bay Scallops With Chickpeas

1. 1

   In a small saucepan, heat the cream until just warm, being careful not to let it bubble.

2. 2

   Add the rosemary, turn off the heat and let it steep for a half hour.

3. 3

   Refrigerate the cream until cold and then whip it into soft peaks.

4. 4

   Set aside.

5. 5

   In a medium-sized saucepan, heat the peanut oil over medium-high heat.

6. 6

   Add the carrot, celery and onion, adjust the heat to low, cover and sweat the vegetables for about three to four minutes.

7. 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. 8

   Let them cool, then peel.

9. 9

   Discard the vegetables.

10. 10

    In a medium-sized saucepan, heat the oil over medium heat, until fairly warm, but not hot.

11. 11

    Add the scallops and cook them gently until barely cooked through, about one-and-a-half minutes.

12. 12

    Drain off most of the oil, then add the chickpeas, tomato and rosemary leaves.

13. 13

    Season with salt and pepper.

14. 14

    Ladle the scallops and chickpea mixture into soup bowls, top with a dollop of rosemary cream and serve.

* Per serving · 4 servings · Values may vary.