Recipes Scallops with Chickpea Puree, Chorizo Oil, and Yogurt Be the first to rate & review! 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. By Tyler Florence Tyler Florence Instagram Twitter Website Tyler Florence is a 25-year veteran Food Network chef and host. He owns and operates three restaurants in the San Francisco Bay area, including the award-winning Wayfare Tavern, and has authored 16 cookbooks.Experience: Tyler Florence has captivated viewers on numerous hit food shows, including Emmy-nominated Tyler's Ultimate and The Great Food Truck Race. He is a two-time James Beard Award nominee. Tyler opened his flagship restaurant, Wayfare Tavern, over a decade ago. His newest restaurant, Miller & Lux, is a West Coast classic steakhouse located in the Chase Arena, home of the Golden State Warriors. Tyler's insatiable quest for what's current and interesting in the food and lifestyle space has always positioned him at the forefront of new trends. In 2017, he created a full-stack production company, Monarch Collective, Inc. He has since produced content for television and digital media, launched a successful online cooking class platform, and created marketing videos for a variety of clients like Red Bull and See's Candies. Food & Wine's Editorial Guidelines Updated on October 6, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 35 mins Yield: 8 1-course servings Ingredients 1/2 cup plain whole-milk yogurt 1/4 cup buttermilk 1 teaspoon rose water (see Note) 1/4 cup plus 1 tablespoon extra-virgin olive oil 1/4 cup finely chopped onion One 14-ounce can chickpeas, drained and 1/4 cup of the liquid reserved 1 tablespoon fresh lemon juice Salt and freshly ground pepper 4 ounces chorizo, thinly sliced 8 jumbo sea scallops (2 ounces each) 2 tablespoons finely chopped flat-leaf parsley Directions 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. Rate it Print