Healthy, quick and packed full of flavour, this recipe with smoky spiced chickpeas and golden, tender scallops is one to make room for on the weekday dinner rotation
- Serves: 2 persons
- 6king scallops, roe and muscles removed (you can ask your fishmonger to do this for you)
- 1tbsp olive oil
- 1clove garlic
- 1tsp smoked paprika
- ¼tsp ground cumin
- ¼tsp chilli flakes
- 400g tin chickpeas, drained and rinsed
- 1ready roasted pepper from a jar, roughly chopped
- ½lime, juiced
- a small handful flat-leaf parsley
- 40g rocket
Step 1Season the scallops well. Heat half the oil in a large non-stick frying pan over a medium-high heat. Cook the scallops until deeply golden brown on one side, pressing down lightly to help get an even colour. After 2-3 minutes, flip each scallop over and cook for another 2-3 minutes or until golden brown on the other side. Transfer to a large plate and loosely cover with foil.
Step 2Add the remaining oil to the pan along with the garlic and spices. Stir, scraping the bottom of the pan, and cook for a minute until everything is fragrant. Add the chickpeas and peppers, season and toss to coat. Cook for a few minutes until everything is warmed through. Remove from the heat and stir through the lime juice and parsley. Taste and adjust the seasoning if necessary. Serve the scallops with the chickpeas and rocket on the side.