Ceci Velouté with Seared Scallops

For the Ceci Velouté:

In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add leeks and celery, and stir to combine. Sauté vegetables until they begin to soften; about 3-5 minutes. Add chopped garlic and continue to cook for another minute. With a whisk, stir in vegetable broth, 1 teaspoon salt, 1/4 teaspoon black pepper, Carmelina Brands® Chick Pea Puree (or approx. 1 1/2 cans of Carmelina Brands® Garbanzos, pureed) and thyme. Whisk to combine. Bring velouté to a simmer, and cook for 20 minutes. Stir occasionally to prevent sauce from sticking to the bottom of the pan. Season to taste, remove pan from heat and set aside.

For the Seared Scallops:

While the Velouté is simmering, in a separate large pan, heat 3 tablespoons of oil over medium-high heat. Carefully add scallops, making sure not to overcrowd them in the pan. Sear scallops for a minute on each side. Deglaze pan with wine, and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper, parsley and lemon zest. Continue to cook scallops for a few minutes, until tender and cooked through.

To serve, ladle the Ceci Velouté onto a plate, top with scallops, and garnish with microgreens and lemon slices. Serve immediately. Mangia bene and enjoy!

* Recipe created by Corporate Executive Chef Giacomo Pagano on behalf of Mangia, Inc. ™

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