Name: Healthy scallops
Total time: 20 min
Yield: Serves 2
Ingredients: 6 king scallops, roe and muscles removed (you can ask your fishmonger to do this for you); 1 tbsp olive oil; 1 clove garlic; 1 tsp smoked paprika; ¼ tsp ground cumin; ¼ tsp chilli flakes; 400g tin chickpeas, drained and rinsed; 1 ready roasted pepper from a jar, roughly chopped; ½ lime, juiced; a small handful flat-leaf parsley; 40g rocket

A white plate piled with three large scalops on a bed of golden chickpeas with a garnish of rocket to the side

6 king scallops
roe and muscles removed (you can ask your fishmonger to do this for you)
1 tbsp olive oil
1 clove garlic
1 tsp smoked paprika
¼ tsp ground cumin
¼ tsp chilli flakes
400g tin chickpeas
drained and rinsed
1 ready roasted pepper from a jar
roughly chopped
½ lime
juiced
a small handful flat-leaf parsley
40g rocket

Method

step 1
Season the scallops well. Heat half the oil in a large non-stick frying pan over a medium-high heat. Cook the scallops until deeply golden brown on one side, pressing down lightly to help get an even colour. After 2-3 minutes, flip each scallop over and cook for another 2-3 minutes or until golden brown on the other side. Transfer to a large plate and loosely cover with foil.
step 2
Add the remaining oil to the pan along with the garlic and spices. Stir, scraping the bottom of the pan, and cook for a minute until everything is fragrant. Add the chickpeas and peppers, season and toss to coat. Cook for a few minutes until everything is warmed through. Remove from the heat and stir through the lime juice and parsley. Taste and adjust the seasoning if necessary. Serve the scallops with the chickpeas and rocket on the side.