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Justine Doiron

just real good food

Dairy Free, Fish, Gluten Free, Recipes, Special Diets · July 7, 2022

Scallops on Roasted Tomato Chickpeas

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Ah yes, another scallops recipe – but I promise, these scallops on roasted tomato chickpeas are INSANE. They are such a romantic date night meal, while also being the perfect way to treat yourself (or a few friends) to a truly spectacular, wholesome and impressive dinner.

Every aspect of this dish is carefully designed to bring just the right amount of flavor and excitement to this recipe. So although it just looks like humble veg-based ingredients, every single ingredient really shines. This scallop dish is light, bright, perfectly shareable and one of my ideal things to serve at a dinner party. It’s impressive, it’s exciting, and it will leave people still talking about it the next day – and isn’t that all you can hope for in dinner?

Table of contents

  • Ingredients you will need for these scallops on roasted tomato chickpeas
  • How to prepare the roasted tomato dressing
  • How to prepare the white wine chickpeas
  • How to perfectly sear your scallops
  • Bringing these scallops on roasted tomato chickpeas together
  • Looking for similar recipes?

Ingredients you will need for these scallops on roasted tomato chickpeas

  • 3 tomatoes
  • 2 tablespoons red wine vinegar, plus more to taste
  • ½ teaspoon red-pepper flakes
  • ½ teaspoon kosher salt, plus more to taste
  • ¼ teaspoon black pepper
  • Extra-virgin olive oil as needed
  • 1/2 small yellow onion, diced
  • 1/2 cup white wine
  • 1 can chickpeas, drained and rinsed
  • 8 ounces scallops, patted dry
  • salt and black pepper to taste
  • 2 lemon wedges for finishing

How to prepare the roasted tomato dressing

Heat a broiler to high. Place the tomatoes on a sheet pan and broil until the skin is charred and peeling, about 10 minutes. Flip and char the other sides until the tomatoes are soft and begin to release some of their moisture, about 5-7 minutes, depending on your broiler.


When the whole tomatoes are cool enough to handle, transfer them to a board and coarsely chop. Transfer the tomatoes with their juices to a medium bowl. Add the red wine vinegar, red chili flakes, and the salt and pepper. Add a generous glug of olive oil and stir. Taste and adjust the vinegar, salt, pepper and olive oil as needed.

How to prepare the white wine chickpeas

Put a non-stick pan on medium heat. Add another generous pour of olive oil, about 3 tbsp. When the pan is hot enough, add the onion and cook, stirring occasionally, until it is transluscent, you do not want it to brown. Season with salt. When the onion has cooked down, add the white wine and stir until the alcohol has cooked off and the onion is very soft.


Add the chickpeas and stir to coat them in the cooking liquid. Season with salt and lightly smash about half of the chickpeas, making a thick but chunky consistency.

How to perfectly sear your scallops

Let’s keep this a “one pan meal” – so wipe out your pan, and put it back on the heat. Add a drizzle of olive oil. Season the scallops with salt and pepper, and sear them in batches until they are golden brown on each side, about 3-4 minutes per side.

Don’t be afraid to really get a sear on your scallops! The golden brown is what makes them delicious 🙂

Bringing these scallops on roasted tomato chickpeas together

Pour the chickpeas directly into the bowl with tomato mixture. Stir to combine.

To plate, spread the roasted tomato chickpeas in a thin layer on a large plate. Dot with scallops. Add cracked black pepper and lemon wedges to serve!

Looking for similar recipes?

I am in love with dinner right now. Here are a few recent favorites from the blog!

Coconut Braised Cabbage
This quickly braised cabbage is slightly spicy, deeply rich, subtly sweet and simple to make. It uses fridge basics to bring together a deeply flavorful, fall-apart cabbage that pairs perfectly with some crispy chickpeas for an easy, protein-filled plant-based and vegetarian dinner.
Check out this recipe
Scallops & Sweet Potato Mash with Sun-dried Tomato Relish
As a pescatarian, scallops are always a go-to when I want a quick but classic dinner. These subtly sweet scallops perfectly compliment an earthy, spicy sun-dried tomato relish and the sweet potato meshes with roasted garlic to make an easy and comforting base for this recipe to come together.
Check out this recipe
Crispy Oyster Mushrooms on Cold Soba Noodles
This recipe is the perfect contrast of flavors, textures, and color. It's one of my favorite recipes to look at, and equally one of my favorite recipes to eat. If it were me, without all the plating finesse, I'd just dip the cold soba noodles straight into the herby dressing, but since we're keeping it classy, I opted up the option to keep it a plate. Pick and choose as you will!
Check out this recipe

And that is it for this recipe!

And if you make any of my recipes, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.

Scallops on Roasted Tomato Chickpeas

This is one of my favorite dinner recipes. These scallops are easy and classy af, not to mention, the entire dish is great for you. It's bursting with fresh charred tomato flavor, and perfectly balanced with the smokey sweetness of the scallops. Add some chickpeas or extra carbs and protein and dinner is done.
Print Recipe Pin Recipe
Prep Time:15 minutes mins
Cook Time:30 minutes mins
Course: Main Course
Cuisine: American, Fusion, Mediterranean
Keyword: chickpeas, dinner, scallops, tomatoes
Servings: 2 servings

Ingredients

  • 3 tomatoes
  • 2 tablespoons red wine vinegar plus more to taste
  • ½ teaspoon red-pepper flakes
  • ½ teaspoon kosher salt plus more to taste
  • ¼ teaspoon black pepper
  • extra-virgin olive oil as needed
  • 1/2 small yellow onion diced
  • 1/2 cup white wine
  • 1 can chickpeas drained and rinsed
  • 8 ounces scallops patted dry
  • salt and black pepper to taste
  • 2 lemon wedges for finishing

Instructions

  • Heat a broiler to high. Place the tomatoes on a sheet pan and broil until the skin is charred and peeling, about 10 minutes. Flip and char the other sides until the tomatoes are soft and begin to release some of their moisture, about 5-7 minutes, depending on your broiler.
  • When the whole tomatoes are cool enough to handle, transfer them to a board and coarsely chop. Transfer the tomatoes with their juices to a medium bowl. Add the red wine vinegar, red chili flakes, and the salt and pepper. Add a generous glug of olive oil and stir. Taste and adjust the vinegar, salt, pepper and olive oil as needed.
  • Put a non-stick pan on medium heat. Add another generous pour of olive oil, about 3 tbsp. When the pan is hot enough, add the onion and cook, stirring occasionally, until it is transluscent, you do not want it to brown. Season with salt. When the onion has cooked down, add the white wine and stir until the alcohol has cooked off and the onion is very soft.
  • Add the chickpeas and stir to coat them in the cooking liquid. Season with salt and lightly smash about half of the chickpeas, making a thick but chunky consistency.
  • Pour the chickpeas directly into the bowl with tomato mixture. Stir to combine.
  • Wipe out your pan, and put it back on the heat. Add a drizzle of olive oil. Season the scallops with salt and pepper, and sear them in batches until they are golden brown on each side, about 3-4 minutes per side.
  • To plate, spread the roasted tomato chickpeas in a thin layer on a large plate. Dot with scallops. Add cracked black pepper and lemon wedges to serve!

Posted In: Dairy Free, Fish, Gluten Free, Recipes, Special Diets

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Reader Interactions

Comments

  1. Eloise says

    July 8, 2022 at 1:13 am

    This looks gorgeous! Scallops are a bit out of the budget at the moment though, do you think the tomato/chickpea base would work well with another protein?

    • Justine says

      July 8, 2022 at 1:17 am

      Of course! We love this with crispy tofu (recipe also on the site) or grilled chicken or roasted tempeh would also be amazing 🙂

  2. Alyssa says

    August 2, 2022 at 1:17 am

    Made this tonight and it was delicious! The flavors came together perfectly. Stirred in some orzo to the tomatoes for an added carb.

    • Justine says

      August 3, 2022 at 10:58 am

      Orzo sounds amazing in this – I’m so glad you made it!

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