Scallops, tomato confit and chickpea with truffle recipe

Scallops, tomato confit and chickpea with truffle recipe

Published by Tartufi Jimmy on 23rd Apr 2022

Serves: 4 | 15 min


  • 16 Scallops
  • 7oz (200g) Cherry Tomato Confit
  • 1oz (30g)  Butter
  • Thyme
  • Sugar
  • Salt and Pepper just enough
  • Extra Virgin Olive Oil
  • 3oz Chickpea & Summer Truffle

Instructions for confit tomatoes:

Cut the tomatoes into equal slices and lay them on a baking sheet lined with oven- paper with the skin facing downwards. Dress with salt, sugar, thyme and oil.

Bake in the oven for 3 hours at around 194F°.

Instructions for Scallops :

In a non-stick pan heat the butter, add the scallops and cook on both sides. Heat the chickpea cream and make it fluid adding a bit of water, if necessary.


Lay the Chickpea Cream and Summer Truffle on a dish, place the scallops evenly and decorate with confit tomatoes.

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