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Seared scallops with stewed tomatoes and chickpeas

Seared Scallops with Stewed Tomatoes and Chickpeas

Course: Entree
Cuisine: Seafood
Keyword: Chickpeas, scallops
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
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!
Print Recipe


  • 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
  • 1/2 cup dry white wine
  • 1 15 oz can chickpeas drained
  • 1 15 oz can whole peeled tomatoes crushed by hand
  • 1/2 tsp salt and pepper
  • 12 sea scallops
  • 1/2 cup arugula


  • In a medium saucepan heat 1 tablespoon of olive oil over medium heat.
  • Add the onion and cook, stirring, until lightly caramelized, about 12 minutes.
  • Add the paprika, tomato paste, and garlic and cook, stirring for another 2 minutes.
  • Add the wine and cook, stirring, until almost all evaporated, 8 - 10 minutes.
  • Stir in the chickpeas, tomatoes, and 1/2 cup water and bring to a boil.
  • Reduce the heat to medium and cook, stirring, until slightly thickened, about 10 minutes.
  • Transfer the chickpeas to a bowl, and taste...add more salt, if needed.
  • Meanwhile, in a large skillet, heat the remaining 2 tablespoons olive oil over high heat until the skillet begins to smoke.
  • Season the scallops with salt and pepper, and then add to the skillet and cook, turning once, until just cooked through, about 3 minutes.
  • 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).
  • Garnish with arugula.
  • Best when served with bread.