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
- 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!
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Scallops on Roasted Tomato Chickpeas
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!
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?
Of course! We love this with crispy tofu (recipe also on the site) or grilled chicken or roasted tempeh would also be amazing 🙂
Made this tonight and it was delicious! The flavors came together perfectly. Stirred in some orzo to the tomatoes for an added carb.
Orzo sounds amazing in this – I’m so glad you made it!