Wednesday, August 10, 2011

Recipe Request: Chickpea Salad with Scallops

Our Netherlandish friend Edwin follows my dinnerTonite tweets on Twitter and asked for the recipe for Val's Chickpea Salad with Scallops. We love to have this dish for Sunday lunch, because that's the day that Val picks up beautiful fresh scallops from Pete -- fishmonger extraordinaire -- at the weekly Southeast Long Beach Farmers' Market.

We hope you enjoy this Edwin, and we wish you were here, so we could have it together!

  • 1 can (15oz/425g) garbanzo beans, rinsed and drained
  • 1/2 red onion, minced
  • 1-2 fresh serrano or jalapeno peppers, minced
  • juice of 1 lemon
  • 1 small bunch of watercress or arugula
  • 1 tablespoon extra virgin olive oil
  • 4 large dry-packed scallops
  • 1 thick slice pancetta or bacon, minced
  • Kosher salt
  • Chili powder
  • Cumin powder


Render the pancetta in a pan. When it's browned, remove it and turn the heat low or off.
While the pancetta is rendering, roughly mash the chickpeas in a bowl with the back of a fork. Add the onion, peppers, lemon juice and olive oil. Add a pinch of salt, optionally a pinch of cumin powder and mix. Adjust seasoning to taste.
Dress the greens with a little olive oil and divide onto serving plates. Mound the chickpea mixture over the arugula. Sprinkle with the pancetta.

Mix the chili powder and salt on a flat plate.
Turn on the burner under the pancetta pan. Lard smokes at a relatively low temperature, so add a little cooking oil to raise the smoke point. When the fat is hot, dip both sides of the scallops in the chili powder and add to the pan. Cook until the scallops turn white about half-way up the side and are seared on the bottom, about 3 or 4 minutes. Turn and cook another 3-4 minutes. Remove and serve over the chickpeas.
Serve with white wine, champagne or beer.

Originally posted by Kate, Feb. 10, 2011.