Scallops with Stewed Tomatoes and Chickpeas

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Seared scallops with stewed tomatoes and chickpeas
Seared scallops with stewed tomatoes and chickpeas

Seared scallops with stewed tomatoes and chickpeas

These seared scallops with stewed tomatoes and chickpeas are exploding with flavor, and they’re also nice and healthy.  We just love all the components of the amazing dish…from the “like butter” sea scallops, to the white wine, to the stewed tomatoes and chickpeas.  This is easy to make on a busy weeknight, too.  It all comes together in about 30 minutes.  Delicious, healthy, and easy to make!  Enjoy!


Seared Scallops with Stewed Tomatoes and Chickpeas
 
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These Seared Scallops with Stewed Tomatoes and Chickpeas have a distinct Latin American flare that just can't be beat. The taste is amazing, it's also healthy, and best of all - easy to make...about 30 minutes! This dish is wonderful served with bread to sop up the awesome stew. Enjoy!
Author:
Recipe type: Entree
Cuisine: Seafood
Serves: 4
Ingredients
  • 3 tablespoons olive oil (1 tablespoon for onions/seasoning, then 2 for sauteing the scallops)
  • 1 medium onion, chopped
  • 1 tablespoon hot paprika
  • 1 tablespoon tomato paste
  • 1 garlic clove, minced
  • ½ cup dry white wine
  • One 15 oz. can chickpeas, drained
  • One 15 oz. can whole peeled tomatoes, crushed by hand
  • Kosher salt (about ½ teaspoon) and freshly ground black pepper
  • 12 sea scallops
  • ½ cup arugula
Instructions
  1. In a medium saucepan heat 1 tablespoon of olive oil over medium heat.
  2. Add the onion and cook, stirring, until lightly caramelized, about 12 minutes.
  3. Add the paprika, tomato paste, and garlic and cook, stirring for another 2 minutes.
  4. Add the wine and cook, stirring, until almost all evaporated, 8 - 10 minutes.
  5. Stir in the chickpeas, tomatoes, and ½ cup water and bring to a boil.
  6. Reduce the heat to medium and cook, stirring, until slightly thickened, about 10 minutes.
  7. Transfer the chickpeas to a bowl, and taste...add more salt, if needed.
  8. Meanwhile, in a large skillet, heat the remaining 2 tablespoons olive oil over high heat until the skillet begins to smoke.
  9. Season the scallops with salt and pepper, and then add to the skillet and cook, turning once, until just cooked through, about 3 minutes.
  10. Transfer the scallops to a plate and serve alongside the stewed tomatoes and chickpeas (or, ladle into bowls, and place 3 - 4 scallops on top).
  11. Garnish with arugula.
  12. Best when served with bread.
  13. Enjoy!

 

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