Scallops with Chickpea Puree Chorizo Oil and Yogurt
Ingredients
- 1/2 cup plain whole-milk yogurt
- 1/4 cup buttermilk
- 1 teaspoon rose water (see Note)
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 1/4 cup finely chopped onion
- One 14-ounce can chickpeas, drained and 1/4 cup of the liquid reserved
- 1 tablespoon fresh lemon juice
- Salt and freshly ground pepper
- 4 ounces chorizo, thinly sliced
- 8 jumbo sea scallops (2 ounces each)
- 2 tablespoons finely chopped flat-leaf parsley
Instructions
Scallops with Chickpea Puree, Chorizo Oil, and Yogurt serves 8 original recipe by Food & Wine.
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