Ingredients
The cream:
- 1 sprig fresh rosemary
- ½ cup heavy cream
The chickpeas:
- 1 tablespoon peanut oil
- 1 small carrot, scraped and cut into 2-inch pieces
- 1 small rib of celery, trimmed and cut into 2-inch pieces
- 1 small onion, cut in half
- ½ cup chick peas, soaked overnight
- 1 ½ cups chicken stock
- 1 bay leaf
The scallops:
- 1 cup extra-virgin olive oil
- 1 pound bay scallops
- ⅓ cup diced tomato, skin and seeds removed
- ¼ teaspoon rosemary leaves
- Salt and freshly ground black pepper to taste
- Nutritional Information
Nutritional analysis per serving (4 servings)
753 calories; 70 grams fat; 15 grams saturated fat; 0 grams trans fat; 44 grams monounsaturated fat; 7 grams polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 18 grams protein; 70 milligrams cholesterol; 602 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four servings
Preparation
- In a small saucepan, heat the cream until just warm, being careful not to let it bubble. Add the rosemary, turn off the heat and let it steep for a half hour. Refrigerate the cream until cold and then whip it into soft peaks. Set aside.
- In a medium-sized saucepan, heat the peanut oil over medium-high heat. Add the carrot, celery and onion, adjust the heat to low, cover and sweat the vegetables for about three to four minutes. Add the chickpeas, stock and bay leaf, then cook gently over medium heat, uncovered, until the peas are soft and cooked through, 30 to 45 minutes. Let them cool, then peel. Discard the vegetables.
- In a medium-sized saucepan, heat the oil over medium heat, until fairly warm, but not hot. Add the scallops and cook them gently until barely cooked through, about one-and-a-half minutes. Drain off most of the oil, then add the chickpeas, tomato and rosemary leaves. Season with salt and pepper. Ladle the scallops and chickpea mixture into soup bowls, top with a dollop of rosemary cream and serve.
1 hour
Dining and Cooking