Seared Scallops, Crispy Prosciutto, Smoky Chickpeas

Seared Sea Scallops, Crispy Prosciutto
Smoky Chickpeas with Spinach

The inspiration for this super dish comes from another Las Vegas restaurant, this time, Superfrico at The Cosmopolitan.

Their current menu serves roasted sea scallops with cannellini beans, smoked butter, and prosciutto. A past menu served the scallops with chickpeas, Calabrian chile, and kale. Here, with a nod to both the old and new menus, I heat the chickpeas with a smoked paprika butter, then add baby spinach to wilt.

The pan-seared buttery sea scallops have a rich, sweet flavor. Prosciutto brings savory salty notes and when cooked, it develops a delightful crunch while retaining its intense umami taste. Nutty, earthy, and slightly creamy chickpeas are paired with tender garlicky spinach where the paprika butter adds complexity, depth, and an alluring smokiness. It is one tasty Vegas-style dish that comes together in minutes with very little prep!

Superfrico Instagram: Scallops, Prosciutto, and Cannellini Beans

Seared Scallops, Crispy Prosciutto Recipe

Seared Scallops, Crispy Prosciutto, Smoky Chickpeas

Smoky Chickpeas with Spinach

unsalted butter
1/4 yellow onion, fine dice
1 – 2 garlic cloves, minced
1 can chickpeas, drained
2 t. smoked paprika
sea salt
2 1/2 oz. baby spinach
lemon juice

Cook onion in a medium sauté pan over medium heat in a little butter until soft. Add garlic and cook another minute. Add chickpeas, a bit more butter, and smoked paprika. When heated through, taste for salt. (Don’t add too much salt, as the prosciutto is salty). Then add spinach and cook until wilted. Finish with a squeeze of lemon juice to brighten.

Crispy Prosciutto

Tear slices of prosciutto into thirds. Heat a very small amount of olive oil in a medium sauté pan over medium-high heat. Add prosciutto and cook for a minute or two, until just becoming crispy.

Seared Sea Scallops

Season cold, dry, day-boat sea scallops (side muscle removed) with a pinch of sea salt. Heat a stainless steel sauté pan over high heat. Add high-heat mild-tasting avocado oil to coat the bottom of the pan. When the oil is very hot and just about to smoke, place the scallops in the pan. Be sure not to crowd the scallops. Cook over high heat for exactly two minutes. Use a timer. Flip the scallops over with a pair of tongs, and cook for one minute only. Serve immediately.

Seared Scallops, Crispy Prosciutto, Smoky Chickpeas

To Plate

Scoop warm chickpea-spinach mixture into shallow bowls. Top with pieces of crisp prosciutto and seared scallops. Finish with plenty rough-chopped fresh herbs. Add an edible flower to make the presentation pop. (This is purple stock flower).