This week's recipe is brought to you by Compagnie du Ponant.
Ingredients
•8 pieces jumbo-size sea scallops
• 200gm dry chickpeas
• 1 small onion, 1 carrot and 2 celery sticks
• 1 piece bouquet garni
• 4 tablespoons Extra Virgin Olive Oil
• 40g shallots, chopped
• 1 clove garlic, crushed
• 8 fine slices real Spanish chorizo
• 50g chorizo in fine cube
• 3fl oz white wine
• 8fl oz fresh tomato fondue
• 4fl oz vegetable broth
• 2 tablespoons flat parsley, chopped
• Salt & Pepper
Preparation
Soak the chickpeas in cold water for at least 12
hours, changing the water several times.
Drain them and place it ...
The above snippet is the first part of an article sent to subscribers in Cruise Weekly's issue from 17 Jul 12
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