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By Doreen Colondres, from the book "La Cocina No Muerde"
Serves 3-4 people
1 pound scallops and/or fresh shrimp
15 ounces of chickpeas or Peruvian beans, cooked (without the water)
6 cloves of garlic, thinly sliced
1 white onion, finely chopped
1/4 cup chicken broth (organic and low-salt)
1/2 cup extra virgin olive oil
Pimentón de la Vera paprika (Spanish paprika)
Salt and pepper, to taste
In a skillet, add 2-3 tablespoons of olive oil and sauté the garlic over medium high heat until nicely browned. Add the onion and cook until tender and translucent. Then add the chickpeas and cook for 5 minutes. Transfer everything to a blender with some of the broth, a pinch of paprika, salt and pepper. You should have a very thick puree. Season the scallops and/or shrimp with salt and pepper, add them to a medium-hot skillet over medium-high heat with olive oil. Cook for 2 minutes on each side if they are medium to large shrimp, and 3 minutes on each side if they are scallops, without moving until they are done.
Caramelize the scallops, browning them well until a crispy layer forms on each side. You will see that they begin to crack on top, which is a sign that you are on the right track. With the shrimp, you want them to be pink and lightly browned. 2-3 minutes per side will be enough. Serve and garnish with a drizzle of olive oil, parsley or cilantro and more paprika. If you like, serve with some warm Spanish, French or naan style bread.