Pat the scallops thoroughly dry with paper towels, season with a pinch of salt, fry on both sides in a coated pan without fat at medium-high heat on both sides until they are slightly brown (this may well take 5-8 minutes).
As soon as the mussels are fried, pour in the maple syrup, immediately add garlic, chilli and parsley and let it boil down quickly until the scallops are glazed with the slightly sweetish-hot syrup.
Then pull the pan aside and season with a few drops of lime juice and the peel of the lime. If necessary, add a pinch of salt.
For the salad, pour the chickpeas through a sieve and rinse briefly under lukewarm water.
Sauté the shallots in a small pot with a tablespoon of olive oil, add the broth and bring to a boil once. Now add the chickpeas, season with a pinch of salt and pepper and the white wine vinegar until slightly acidic and spicy. Set the pot aside and let the chickpeas steep. Meanwhile, quarter the vine tomatoes, cut out the core, cut the vine tomato quarters in half crosswise and add them to the hot chickpea broth (little tip: It is particularly good if the tomatoes are skinned beforehand. To do this, dip them briefly in boiling water, then rinse with ice water, peel off the skin and then quarter the tomatoes).
Remove the outer leaves from the romaine lettuce. Now remove the individual leaves from the stalk, rinse them briefly in cold water and let them drain on paper towels.
Just before serving, heat the chickpeas until lukewarm again. If necessary, season with a little salt, pepper and white wine vinegar. Add the olive oil and mix well.
With the help of a spoon, carefully remove the chickpeas, divide them onto 2 plates, insert the romaine lettuce leaves between them. Now place the scallops and glaze on top and drizzle generously over the plates with the remaining glaze from the pan.
Here you can find some of the ingredients for the recipe
