Scallops with Smoky Chickpeas

Charmaine Lu -
  • 6 king scallops, roe removed
  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 1 tsp smoked paprika
  • ¼ tsp each ground cumin and chilli flakes
  • 400g tin of chickpeas, drained
  • 1 roasted red capsicum from a jar, chopped
  • ½ lime, juice only
  • Chopped parsley
  • Rocket leaves
  • Season the scallops and fry in half the oil until golden brown on one side, about 2-3 mins. Flip over and cook for 3 mins on the other side, then transfer to a plate and cover with foil.
  • Add the remaining oil to the pan and sprinkle in the spices and garlic. Stir and cook for a minute, then add the capsicum and chickpeas, season well and toast to coat. Cook for 3 mins, then stir through the lime juice and parsley. Serve with the scallops and some rocket leaves to finish.
20 mins
2 serving