Scallops on Roasted Tomato Chickpeas

Used a can of diced tomatoes, so, granted, the flavors were not as the author intended. As I made it, though, there was too much vinegar for our taste. Otherwise, it was good. Served over brown basmati.

sauce caught me by surprise, so flavorful & balanced. the acidic freshness compliments the rich sweet scallop. already had rice vinegar so subbed for red wine vinegar. wish I had used more tomatoes. fairly easy but scallops are special occasion kinda prices

I used lemon-infused olive oil so didn’t really need to squeeze extra lemon at the end - the tomato/chickpea mixture is pretty bright & acidic. I added a little za’atar seasoning to the tomatoes as well for a little extra depth. Next time I think I’ll try adding some smashed garlic when I cook the onion. It’s delicious as-is but also clearly very adaptable.