Seared Scallops with Charred Apricots, Crushed Chickpeas & Lemon Thyme Oil
Category
Main Course
Prep
20 minutes
Cook
10 minutes
Style
Mediterranean
Technique
Searing
Diet Friendly
Pescatarian
Daily Recipe: July 24, 2026
This dish leans into bright summer flavors with a less-predictable Mediterranean angle: sweet seared scallops over a crushed chickpea and charred apricot salad, finished with lemon thyme oil and pistachios. The scallops bring delicate richness, while apricots add seasonal jammy-acid balance, and lemon thyme perfumes the whole plate with a sunny citrus-herbal lift.
Ingredients (for 2)
- Sea scallops - 10 large (about 12 oz) - side muscle removed, patted very dry
- Lemon thyme - 2 tbsp leaves, plus 2 small sprigs - leaves picked; sprigs reserved for garnish
- Apricots - 4 medium - halved and pitted
- Chickpeas - 1 can (15 oz) - drained and rinsed
- Pistachios - 3 tbsp - roughly chopped
- Shallot - 1 small - very thinly sliced
- Garlic - 1 small clove - finely grated
- Lemon - 1 whole - zested and juiced
- Parsley - 1/4 cup leaves - roughly chopped
- Mint - 2 tbsp leaves - torn
- Greek yogurt - 3 tbsp
- Honey - 1 tsp
- Aleppo pepper - 1/2 tsp
- Ground cumin - 1/2 tsp
- Extra-virgin olive oil - 4 tbsp - divided
- Salt - 1 tsp - divided, plus more to taste
- Black pepper - 1/2 tsp
- Neutral oil - 1 tbsp
Preparation
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Step 1 - 🌿🍋🥄Finely chop 1 tbsp lemon thyme leaves, then mix with 2 tbsp extra-virgin olive oil, half the lemon zest, and a tiny pinch of salt. Set aside to infuse.
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Step 2 - 🍑🍯🧂Toss the apricot halves with 1 tsp extra-virgin olive oil, honey, and a small pinch of salt until lightly coated.
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Step 3 - 🔥🍑🔪Heat a grill pan or heavy skillet over medium-high heat. Cook the apricots cut side down for 2 to 3 minutes until lightly charred and softened, then cut each half into 2 wedges.
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Step 4 - 🫘🥣🍋Combine the chickpeas, grated garlic, ground cumin, 1 tbsp lemon juice, 1 tbsp extra-virgin olive oil, Greek yogurt, Aleppo pepper, half the parsley, and a pinch of salt and black pepper. Mash with a fork until partly creamy but still chunky.
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Step 5 - 🧅🌿👅Stir the sliced shallot, remaining parsley, and torn mint into the chickpea mixture. Taste and add more lemon juice, salt, or black pepper if needed.
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Step 6 - 🦪🧂⚫Pat the scallops very dry again if needed, then season both sides with the remaining salt and black pepper.
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Step 7 - 🍳🔥🦪Heat a large skillet over high heat until very hot. Add the neutral oil and the remaining 1 tsp extra-virgin olive oil, then sear the scallops for 1 1/2 to 2 minutes without moving them until deeply golden.
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Step 8 - 🔄🌿🥄Flip the scallops, add the remaining 1 tbsp lemon thyme leaves, and cook 1 minute more. Spoon the hot fragrant oil over the scallops briefly, then remove from the heat while the centers are just opaque.
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Step 9 - 🍽️🫘🍑Spread the crushed chickpeas onto two plates in a loose swoosh. Arrange the scallops on top and tuck the charred apricot wedges around them.
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Step 10 - 🥜🍋✨Spoon over the lemon thyme oil, scatter with chopped pistachios, and finish with the remaining lemon zest and lemon thyme sprigs. Serve right away.
Additional
If scallops are unavailable, this works beautifully with large shrimp or a firm white fish fillet. Nectarines can replace apricots later in summer. For extra color, add a few torn purple basil leaves or a dusting of sumac just before serving. Kids can help mash the chickpeas and sprinkle the pistachios.