A rose water–scented yogurt dressing gives these scallops a Middle Eastern inflection. Chef Tyler Florence served them as a starter at a dinner hosted by his new business partner, Napa Valley's famed Mondavi family; Michael Mondavi's family winery releases Tyler Florence Wines this fall. More Tyler Florence Recipes

October 2010


Recipe Summary

35 mins
8 first-course servings


Ingredient Checklist


Instructions Checklist
  • In a small bowl, whisk the yogurt with the buttermilk and rose water.

  • In a large skillet, heat 1 tablespoon of the olive oil. Add the onion and cook over moderate heat, stirring, until softened, about 5 minutes. Add the chickpeas and cook for 1 minute. Scrape the mixture into a food processor. Add the lemon juice and the reserved 1/4 cup of chickpea liquid and puree until smooth. Season the puree with salt and pepper.

  • Wipe out the skillet. Add 2 tablespoons of the oil and the chorizo and cook over moderately low heat until the chorizo is crisp and the oil is deep orange, about 5 minutes. Strain the oil into a bowl and reserve the chorizo for another use.

  • Wipe out the skillet and heat it until very hot. Add the remaining 2 tablespoons of olive oil and swirl to coat the pan. Season the scallops with salt and pepper and cook over high heat, turning once, until browned outside and just cooked through, about 6 minutes.

  • Dollop the chickpea puree on 8 small plates and drizzle with the rose water yogurt. Set the scallops on the yogurt and drizzle with the chorizo oil. Garnish with parsley and serve.

Suggested Pairing

Peachy, lively Sauvignon Blanc.