Serves four

Amt    Ingredient
24 ozs.    scallops
1.5 cups    fresh garbanzos, husked
1 cup        roma tomato, freshly diced
2 tbsp.    shallot
½ cup        chives, snipped
6 tbsp.    butter, unsalted and softened
½ cup        dry white wine
½ tsp.        cumin
flour
chervil

Procedure:
• Pat scallops dry; dredge in flour sifted with cumin.
• Heat a little oil in sauté pan.
• Sear scallops 1 minute; add shallot, tomato and garbanzos.
• Cook 1 more minute until scallops are barely warm in center. Add wine.
• Continue cooking until flavors come together and wine takes on on a glazed aspect.
• Swirl in butter and chives and let emulsify.
• Add salt and pepper to taste. Serve with your favorite starch and garnish with chervil.