Seared Scallops with Romaine Lettuce and Roasted Chickpeas

Week 5 of New Years diet.  Tim has lost 10 pounds and I have gained 3 - go figure.

We are using a lot of Mark Bittman recipes lately because he changed his diet completely for basically the same reasons we need to  - plus we like how he doesn't provide a lot of measurements which gives you more creative freedom with the recipes.

SCALLOPS

Season scallops with salt and pepper; then sear the scallops for a few minutes in butter, turning once, until just browned on both sides. Drizzle a bunch of romaine lettuce with some olive oil, freshly squeezed lemon juice, salt and pepper. Sprinkle the scallops with a bit more freshly squeezed lemon juice (some zest is nice here too) and some chopped parsley, and serve over the dressed lettuce with the pan juices.

For grilled romaine: Cut the romaine hearts in half lengthwise, leaving the core intact,brush with the olive oil and some minced garlic, and sprinkle with salt and pepper. Grill cut-side down until the lettuce begins to brown and get some grill marks, but remains crisp – 3 to 5 minutes. Remove from the heat, let it cool, and dress with the freshly squeezed lemon juice.

CHICKPEAS

3 tablespoons olive or neutral oil, like grapeseed or corn

2 cups well-drained cooked or canned chickpeas

1 tablespoon minced garlic

Salt and freshly ground black pepper

1 tablespoon curry powder or other spice blend (optional), or to taste

Freshly squeezed lemon juice, to taste (optional)

1. Heat the oven to 400°F. Put the oil in a large ovenproof skillet or a roasting pan large enough to hold the chickpeas in one layer and turn the heat to medium. When hot, add the chickpeas, garlic, and some salt and pepper. Shake the pan so that all the chickpeas are well coated with oil and are sitting in one layer. Put the skillet or pan in the oven.

2. Roast, shaking the pan occasionally, until the chickpeas begin to brown, 15 or 20 minutes. Remove from the oven and cool slightly. If you like, sprinkle with the spice blend or more salt and pepper or simply with a little more oil and some freshly squeezed lemon juice. Serve hot or at room temperature.