Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Season the scallops well. Heat half the oil in a large non-stick frying pan over a medium-high heat. Cook the scallops until deeply golden brown on one side, pressing down lightly to help get an even colour. After 2-3 minutes, flip each scallop over and cook for another 2-3 minutes or until golden brown on the other side. Transfer to a large plate and loosely cover with foil.
Add the remaining oil to the pan along with the garlic and spices. Stir, scraping the bottom of the pan, and cook for a minute until everything is fragrant. Add the chickpeas and peppers, season and toss to coat. Cook for a few minutes until everything is warmed through. Remove from the heat and stir through the lime juice and parsley. Taste and adjust the seasoning if necessary. Serve the scallops with the chickpeas and rocket on the side.