Seared Scallops with Stewed Tomatoes and Chickpeas
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!
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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
- 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
Instructions
- 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.