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

Healthy scallops

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

Nadine Brown

Published: February 17, 2022 at 2:39 PM

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Serves 2

Easy

Total time: 20 mins

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Healthy, quick and packed full of flavour, this recipe with smoky spiced chickpeas and golden, tender scallops is one to make room for on the weekday dinner rotation

Gluten free

Healthy

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Alternatives

Complete the dish

Try this recipe for healthy scallops, then check out our seared scallops, scallop risotto, grilled 'nduja scallops and more scallops recipes.

Looking for more nutritious meal ideas? Tale a look at our healthy prawn recipes, healthy fish recipes and healthy salmon recipes.

Ingredients

Nutrition

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

Nutrition: per serving

kcal275

low
fat10.2g
saturates1.4g
carbs20.9g
sugars0.9g
fibre7.8g
protein21g
salt0.2g

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.

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Authors

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Nadine Brown

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