Roasted Sea Scallops (gf) Recipe

Prep scallops

Pat scallops very dry on both sides with paper towels. If they have a small side muscle, remove it. Season both sides with 1 tsp kosher salt and 1 tsp black pepper, pressing gently so seasoning adheres.

Sear and finish

Heat a large ovenproof skillet over medium-high heat until hot. Add 2 tbs olive oil and 1 tbs unsalted butter; when the butter foams and the oil is shimmering, place scallops in a single layer leaving space between them. Sear undisturbed 1.5–2 minutes until a deep golden crust forms. Flip scallops and sear 30–45 seconds. Transfer skillet to a preheated 200°C (400°F) oven for 3–4 minutes to finish cooking through (internal temp ~50–54°C / 122–130°F for medium-rare). Remove skillet from oven and transfer scallops to a plate; tent loosely with foil to rest while finishing other components.

Mince aromatics

Finely dice 1/2 yellow onion and mince 2 garlic cloves.

Cook aromatics

In a medium sauté pan over medium heat, warm 1 tbs extra-virgin olive oil. Add the diced onion and a pinch of salt and sweat, stirring occasionally, 5–6 minutes until translucent and starting to color. Add the garlic and cook 30–45 seconds until fragrant.

Build ragu

Stir in 1 tbs tomato paste and cook 1 minute to caramelize. Add 2 tbs white wine (or veg stock) and deglaze, scraping brown bits. Add 1 cup drained chickpeas, 120 ml vegetable stock, 1/2 tsp smoked paprika, 1/4 tsp ground cumin, 1 tsp kosher salt, 1/4 tsp black pepper, and 1 tsp lemon zest. Simmer gently 6–8 minutes, partially covered, until liquid reduces slightly and flavors concentrate.

Finish ragu

Remove from heat and use a fork or potato masher to lightly break some chickpeas, creating a chunky but cohesive ragu (leave plenty of whole chickpeas for texture). Stir in 1 tbs lemon juice and adjust seasoning to taste.

Dress kale

Place 2 cups baby kale in a bowl. Drizzle 1 tsp olive oil, sprinkle 1/4 tsp kosher salt and 1/8 tsp black pepper, and toss to lightly coat. The oil and salt will soften the kale slightly while keeping some bite.

Prep puffed quinoa

If puffed quinoa is very large, gently crush with the back of a spoon for easier sprinkling. Keep ready to finish the dish so it remains crisp.

Make chili oil

Stir 1 tsp Calabrian chili paste into 1 tbs olive oil. Taste and add a pinch of salt if desired; adjust heat by adding more paste sparingly.

Plate

Divide the warm chickpea ragu among 4 plates (about 3–4 tbsp per plate) making a shallow bed in the center. Arrange 3 scallops on each ragu bed. Tuck a small handful (about 1/2 cup) of dressed baby kale beside the scallops. Drizzle a little Calabrian chili oil over each scallop and around the ragu. Sprinkle ~1 tbsp puffed quinoa over each portion for crunch. Finish with a pinch of lemon zest or a quick squeeze of lemon juice and serve with lemon wedges.