Scallops, confit tomatoes and cream of chickpeas with Summer Truffle

Ingredients for 4 people

  • 16 scallops
  • 200g of tomatoes Cluster
  • 30g butter
  • thyme
  • sugar
  • Salt and Pepper To Taste
  • Extra virgin olive oil
  • 90g of chickpeas Truffle Cream Summer



Cut the tomatoes into slices and lay them in equal parts with the skin facing downwards on a baking sheet lined with parchment paper. Season with salt, sugar, thyme and add the extra virgin olive oil. Place in oven for 3 hours at 90 °.

Procedures for scallops:

In a frying pan heat the butter, add the scallops and cook on Both Sides. Heat the cream of chickpeas and make fluent adding a bit ‘of water, if necessary.


Lay the chickpea cream and summer truffle on the dish, place the scallops evenly and decorated with confit tomatoes.