Soak the capers in a bowl of cold water for 20 minutes to remove salt. Drain and reserve. Place the sun-dried tomatoes in a bowl of hot water for 10 minutes or until soft. Drain and reserve.
Heat a 12” saute pan with 1/4 cup of olive oil over medium heat. Add the onions and saute 12-15 minutes, or until tender bot not browned. Add the wine, tomato puree, capers, Aleppo pepper, sun-dried tomatoes, cinnamon sticks and sugar. Lower heat and simmer until the sauce has thickened and capers are tender, about 10 minutes. Season with salt and pepper; reserve.
Place a medium size saute pan over high heat. Add 1/4 cup of olive oil and bring to heat. Season scallops with salt and pepper and place in saute pan. Sear the top side until golden brown, about 2 minutes.
Turn the scallops, lower heat to medium, and cook the bottom side for another 2-3 minutes or until the scallops are slightly firm to the touch.
Prepare the Greek fava:
- 1 1/2 cups yellow split peas dried, sorted and stones removed.
- sachet (cheesecloth filled with seasonings and aromatics and tied with kitchen string) containing 1/4 onion, 4 cloves of smashed garlic, 2 bay leaves, and 5 whole peppercorns
- 1 tsp each kosher salt and freshly ground pepper
- 1/4 cup extra virgin olive oil
- 2T fresh lemon juice
- 1/4 tsp turmeric
Cover split peas with 3 1/4 cups of water. Bring water to a boil, skim the impurities, and lower to a simmer. Add the sachet and cook over low to medium heat for 40 minutes, or until the water evaporates, and the peas thicken to a porridge. Add the salt and pepper after 20 minutes. Stir peas frequently to avoid burning. When they reach the right consistency, remove the pot from the heat and set aside to cool slightly. Note: as water evaporates, be careful not to scorch the bottom of the pan. If the peas are not fresh, you may have to add water as they cook to thicken peas to proper consistency, so check water level during cooking.
Transfer the beans to a food processor. Set the processor on low speed. Add olive oil and lemon juice. Process until smooth. Re-season with salt and pepper if needed.
- 2 scallions, chopped (use both the white and green sections)
- 6 sprigs parsley
TIP:Set out 6 small serving plates. Place 1T of fava in the center of each plate. Top with 1T of braised onion, tomato and capers, top with one scallop. Top scallop with another tablespoon of braised onion, tomato and capers. Garnish with sliced scallions and parsley.