GRILLED SEA SCALLOPS, CHICKPEA PURÉE, CHORIZO CHIPS
Portions : 4 - Preparation : 10 minutes - Cooking time : 40 minutes
Ingredients
Roasted chickpeas
- 250 ml (1 cup) chickpeas, cooked
- 1 pinch cayenne pepper
- 45 ml (3 tablespoons) olive oil
- 5 ml (1 tsp.) thyme, thinly sliced
- Salt and pepper to taste
Chickpea purée
- 250 ml (1 cup) chickpeas, cooked
- 1 clove garlic
- 1 lemon, juice
- 125 ml (1/2 cup) olive oil
- 60 ml (4 tbsp.) plain yogurt
- Salt and pepper to taste
Scallops
- 100 g chorizo, cooked, brunoise style
- 12 U10 scallops
- 45 ml (3 tbsp.) fat of your choice (butter, oil or Mycryo cocoa butter)
- 45 ml (3 tbsp.) white balsamic vinegar
- Salt and pepper to taste
Preparation
Roasted chickpeas
- Preheat oven, rack in center, to 200° C (400° F).
- On a baking sheet lined with parchment paper or a silicone mat, spread out the chickpeas and bake for 20 minutes.
- In a bowl, combine the chickpeas, cayenne pepper, olive oil, thyme, salt and pepper. Place the chickpeas back on the baking sheet and bake for a further 20 minutes.
Chickpea purée
Meanwhile, using a food processor, blend the chickpeas, garlic, lemon juice, olive oil and yogurt. Check seasoning. Set aside.
Scallops
- In a hot frying pan, brown the chorizo until crisp. Set aside.
- In a hot non-stick frying pan, sear the scallops coated with Mycryo butter or in the fat of your choice, 1 minute on each side. Drizzle scallops with balsamic vinegar and season with salt and pepper.
Divide the chickpea purée between each serving plate, then arrange 3 scallops, chorizo chips and a few roasted chickpeas.
