Try this recipe for healthy scallops, then check out our seared scallops, grilled 'nduja scallops, scallop and prawn risotto and more scallops recipes.

Looking for more nutritious meal ideas? Tale a look at our healthy prawn recipes, healthy fish recipes and healthy salmon recipes.


  • 6 king scallops, roe and muscles removed (you can ask your fishmonger to do this for you)
  • 1 tbsp olive oil
  • 1 clove garlic
  • 1 tsp smoked paprika
  • ¼ tsp ground cumin
  • ¼ tsp chilli flakes
  • 400g tin chickpeas, drained and rinsed
  • 1 ready roasted pepper from a jar, roughly chopped
  • ½ lime, juiced
  • a small handful flat-leaf parsley
  • 40g rocket


  • STEP 1

    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.

  • STEP 2

    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.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating