Spanish Chickpeas with Scallops and Bacon

We were on a roll when it came to good recipes this weekend. I improvised this dish after the market was out of tuna, which was our original dinner plan. I made chickpeas similar to the ones I’ve had in Spanish tapas restaurant, and served them with seared scallops and bacon.

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For the chickpeas

1 can chickpeas, drained

1 tbsp olive oil

1 bag or box of baby spinach

1 shallot, chopped

4 garlic cloves, minced

cumin, to taste

smoked paprika, to taste

1 tomato, pureed in a food processor

a few splashes of chicken broth

about 2 tbsp panko

For the scallops

1 pound scallops, halved if they’re thick

3 slices bacon

flour, for dusting

smoked paprika, to taste

Heat oil in pan. Sautee garlic and shallot until soft. Add breadcrumbs and toast for a minute or so.

Add chickpeas and tomato to pan – season generously with salt, pepper, smoked paprika and cumin. Stir in spinach until wilted. If the mixture isn’t a little saucey, add a bit of chicken broth. Simmer until mixture comes together – add a splash of vinegar to finish.

While the chickpeas are cooking, cut bacon into lardons. Sautee until crisp – set aside on a paper towel. Remove all but 1 tbsp fat from pan. Dust scallops with flour and season with salt, pepper and more paprika. Sear for about 2 minutes on floured side, than another minute on the other side. I did mine in two batches.

Optional step: Remove scallops from pan. Deglaze pan with a little chicken broth and pour juices from pan into the chickpea mixture.

Serve scallops topped with bacon with the chickpeas.

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