Grilled Scallops With Lemon-chickpea Salad
Ingredients
- Chickpeas, rinsed and drained - 1 ( 15.5 oz ) can
- Minced garlic
- Stalk celery, chopped
- Chopped fresh flat-leaf parsley
- Fresh lemon juice
- Extra-virgin olive oil
- Sea scallops, rinsed and patted dry - 1/2 pound
- Baby spinach - 4 cups
Instructions
- Preheat grill to high.
- Combine chickpeas, garlic, celery, and 1/3 cup parsley with 2 tablespoons lemon juice and 1 tablespoon oil.
- Drizzle scallops with 2 teaspoons oil and 1 tablespoon juice.
- Toss and season with salt and pepper. Grill scallops 2 to 3 minutes per side, or until firm to the touch. Toss spinach with 1 tablespoon each of juice and olive oil; top with chickpea mixture and scallops.