Christmas Came Early Scallops

Name: Christmas Came Early Scallops
Ingredients: 1/2 bunch chives; 1 tablespoon fresh mint; 3 tablespoons lemon juice; 1/2 can chickpeas with liquid; 12 scallops; 1/2 cup pancetta, diced; 1/2 cup sundried tomato; 1/4 cup golden raisins; 1 tablespoon smoked paprika; salt and pepper; 1/4 cup olive oil; 2 tablespoons butter; 1 tablespoon white balsamic vinegar; 1/3 jalapeno, seeded and minced

14 ingredients

6 steps

Ingredients

1/2 bunch chives
1 tablespoon fresh mint
3 tablespoons lemon juice
1/2 can chickpeas with liquid
12 scallops
1/2 cup pancetta, diced
1/2 cup sundried tomato
1/4 cup golden raisins
1 tablespoon smoked paprika
salt and pepper
1/4 cup olive oil
2 tablespoons butter
1 tablespoon white balsamic vinegar
1/3 jalapeno, seeded and minced

Directions

1

In a blender or food processor, puree chives, mint, olive oil, jalapeno and 1 tbsp lemon juice, seasoning to taste. Pour into a bowl and set aside.
2

Bring 1 1/2 cups water to a boil. Put sundried tomatoes and golden raisins in water and remove from stove. Let sit for ten minutes.
3

Put 1/2 can chickpeas with liquid, sundried tomatoes, golden raisins, 1 tbsp lemon juice, and paprika in blender and puree. Season to taste with salt and pepper.
4

Crisp pancetta in a skillet and set aside on a paper towel to drain.
5

Melt butter in skillet. Pat scallops dry with a paper towel and place them into skillet. Sautee for 5 minutes on one side, then flip and sautee for one minute on the other side.
6

Place scallops on a dish with sundried tomato puree and chive oil. Sprinkle pancetta over scallops, and drizzle remaining lemon juice and white balsamic onto them.