Crispy Chickpeas and Scallops with Garlic-Harissa Oil Recipe
This recipe for crispy chickpeas and scallops with garlic-harissa oil is fancy enough to serve company, yet easy (and fast) enough to make on a weeknight.
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Cooking tools:
- Cast iron skillet
- Skillet
- Paper towel
- Tongs
- Plate
- Serving platter
- Chef's knife
- Cutting board
- Colander
- Measuring spoon
- Measuring cup
- Stove
- Spoon
- Citrus press
Ingredients
- 12 ounces wild-caught sea scallops (thawed, if frozen), side muscles removed
- Kosher salt
- ground black pepper
- Extra-virgin olive oil
- One 15-ounce can chickpeas, drained and rinsed
- 2 scallions, trimmed, whites and greens separated and chopped
- ¾ teaspoon sumac
- ½ teaspoon ground cumin
- 2 medium garlic cloves, thinly sliced
- 3 to 4 tablespoons high quality store-bought harissa
- 1 large lemon, cut in half
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