Christmas Came Early Scallops

• 1/2 bunch chives
• 1 tablespoon fresh mint
• 3 tablespoons lemon juice
• 1/2 can chickpeas with liquid
• 12 scallops
• 1/2 cup pancetta, diced
• 1/2 cup sundried tomato
• 1/4 cup golden raisins
• 1 tablespoon smoked paprika
• salt and pepper
• 1/4 cup olive oil
• 2 tablespoons butter
• 1 tablespoon white balsamic vinegar
• 1/3 jalapeno, seeded and minced

1. In a blender or food processor, puree chives, mint, olive oil, jalapeno and 1 tbsp lemon juice, seasoning to taste. Pour into a bowl and set aside.
2. Bring 1 1/2 cups water to a boil. Put sundried tomatoes and golden raisins in water and remove from stove. Let sit for ten minutes.
3. Put 1/2 can chickpeas with liquid, sundried tomatoes, golden raisins, 1 tbsp lemon juice, and paprika in blender and puree. Season to taste with salt and pepper.
4. Crisp pancetta in a skillet and set aside on a paper towel to drain.
5. Melt butter in skillet. Pat scallops dry with a paper towel and place them into skillet. Sautee for 5 minutes on one side, then flip and sautee for one minute on the other side.
6. Place scallops on a dish with sundried tomato puree and chive oil. Sprinkle pancetta over scallops, and drizzle remaining lemon juice and white balsamic onto them.

chives, fresh mint, lemon juice, chickpeas with liquid, scallops, pancetta, tomato, golden raisins, paprika, salt, olive oil, butter, white balsamic vinegar, jalapeno

Taken from food52.com/recipes/4131-christmas-came-early-scallops (may not work)