Bay Scallops with Rosemary Whipped Cream and Chickpeas
Scallops are poached in olive oil with fresh rosemary, then combined with fat chick peas and tomato bits and served with quenelles of rosemary whipped cream. The cream melts into the olive oil, creating a luxurious sauce. The gentle poaching leaves the scallops almost raw in the center. The size of the scallops you find at the market will determine how many you need; while the recipe calls for 8 to 10 medium-sized scallops per serving, if you get large sea scallops, allow 4 per portion, for example. Adjust the poaching time for the size of the scallops and your own taste.
- Rosemary Whipped Cream
- Heavy (whipping) cream - 1 cup
- Rosemary - 2 sprigs
- Extra Virgin Olive Oil - 1 cup
- Rosemary - 4 sprigs, stemmed and chopped
- Bay Scallops - 32 to 40 medium
- Salt and freshly ground pepper to taste
- Chick Peas - 2 cups, boiled and peeled
- Tomato - 1, peeled, seeded, and diced
- Lemon Zest - Grated zest of 1 lemon
- Rosemary - 2 sprigs, stemmed and chopped
To infuse the cream: Put the cream in a heavy saucepan over medium heat and warm to just below boiling, about 200 F. Add the rosemary sprigs and set aside off the heat for 20 minutes. Stir, remove the rosemary, and pour into a bowl set in a larger bowl of ice. Chill, stirring occasionally. When cold, whip to firm peaks and refrigerate until ready to use.
To prepare the scallops: Heat the oil and rosemary in a large saute pan or skillet over medium heat. Add the scallops and poach them in the oil, letting them simmer and basting them with oil until they are just warmed through. Season with salt and pepper. Add the chick peas and simmer 30 seconds to 1 minute to warm them. Remove from the heat and add the tomato and zest.
To serve: Divide the scallop mixture among four large shallow serving bowls or deep dishes. Form four large quenelles of the rosemary whipped cream and place one on each serving. Sprinkle with chopped rosemary.