Seared Scallops with Charred Apricots, Crushed Chickpeas & Lemon Thyme Oil
Golden scallops with charred apricots and herby chickpeas.
Daily recipe · July 24, 2026
A little about this dish
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.
A final fox tip
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.