This week’s recipe is brought to you by Compagnie du Ponant.
Ingredients
•8 pieces jumbo-size sea scallops
• 200gm dry chickpeas
• 1 small onion, 1 carrot and 2 celery sticks
• 1 piece bouquet garni
• 4 tablespoons Extra Virgin Olive Oil
• 40g shallots, chopped
• 1 clove garlic, crushed
• 8 fine slices real Spanish chorizo
• 50g chorizo in fine cube
• 3fl oz white wine
• 8fl oz fresh tomato fondue
• 4fl oz vegetable broth
• 2 tablespoons flat parsley, chopped
• Salt & Pepper
Preparation
Soak the chickpeas in cold water for at least 12
hours, changing the water several times.
Drain them and place it in a pan with the whole
carrot, onion, the celery sticks & bouquet garni.
Cover with water, bring to the boil, skim and
simmer gently for 2 hours. Remove the
bouquet garni, strain the chickpeas and keep
the carrot. Cut the carrot into small diced
pieces. In a pan, cook slowly the shallots and
the garlic with 2 tablespoons olive oil, add the
chorizo and cook 2 minutes, add the wine and
let it reduce. Add the diced carrot cubes.
Stir in the tomato fondue, the chickpeas and
the vegetables broth, season to taste and let it
reduce. Toast the slice of chorizo and drain on
absorbent paper. Season the sea scallops, and
sauté the two sides. Finish the sauce by adding
the chopped parsley and the olive oil. In each
soup plate, put some chickpea sauce, add one
scallop and garnish with the fried chorizo.
ENJOY!