Pan Roasted Scallops with Mandarins and Chickpeas

Pan Roasted Scallops with Mandarins and Chickpeas

Makes 4 servings


  • 4 large mandarin oranges or clementines
  • 1 pound bay scallops
  • ¼ tsp ground cinnamon
  • ½ tsp ground allspice
  • 3 tbsp olive oil
  • ½ tsp chopped garlic
  • 1 cup cooked chickpeas (garbanzo beans)
  • 1 medium cucumber
  • Salt to taste
  • Freshly ground black pepper


  1. Peel and segment 2 of the oranges, reserving 2 tablespoons of the peel sliced into thin pieces. Juice the remaining 2 oranges and reserve.
  2. In a large stainless steel bowl, combine the scallops, orange peel, cinnamon, allspice and olive oil. Cover and refrigerate for 1 hour.
  3. Scoop out the cucumber with a small melon baler. Heat a sauté pan over high heat. Drain the scallops and sauté for 2 minutes. Add the garlic, chickpeas, cucumber and reserved orange juice. Heat thoroughly and adjust salt and pepper to taste.
  4. Add the reserved mandarin segments to the scallops sauté and remove from heat.