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Ingredients
- 250g chickpeas
- 1 onion
- 1 bay leaf
- 5-6 sage leaves
- 1/2 cup extra virgin olive oil
- salt and white pepper
- 4 or 5 scallops
- chopped coriander (garnish)
Method
Soak 250g chickpeas overnight, as described above. Drain and place in a pot, covered by about 2cm of water. Add a sliced onion, a bay leaf and 5-6 sage leaves. Bring to the boil, then lower to a simmer, cover with a lid and cook until soft - about 50-60 minutes.
Discard the bay leaf and the sage but keep the cooking water and the onion. Puree in a food processor or with a hand blender until smooth. Add 1/2 cup extra virgin olive oil and season with salt and white pepper, mixing well.
Grill 4 or 5 scallops in a hot pan with some extra virgin olive oil and serve on top of the hot chickpea puree and finish with a little chopped coriander.
