Scallops in Romesco Sauce

ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photo by Dane Feldman.

It has taken me a fair number of years to get into scallops, particularly sea scallops. I’ve been easing my way from bay scallops to sea scallops and this recipe is a major player in that.

What you’ll need:
1 1/2 lbs sea scallops
1/4 cup almonds
8 Campari tomatoes
1/2 cup roasted red peppers
1/4 cup fresh parsley
2 tbsp red wine vinegar
2 tsp half-sharp paprika
2 cloves garlic
1/3 cup olive oil
1 tbsp margarine
Black pepper

Directions:
Preheat oven to 400.

Put the almonds and tomatoes on a cookie sheet and bake for 8-10 minutes. Take out the almonds and put the tomatoes back in to bake for another 5 minutes.

Grind the almonds in a food processor. Slice the tomatoes in half and add them to the processor as well. Add peppers, parsley, vinegar, paprika and garlic and pulse until smooth. While the processor is still going, pour in the olive oil. Beat until smooth.

Sprinkle the black pepper over the scallops. Melt the margarine in a saute pan and add the scallops. Sear on medium-high heat for approximately 4 minutes per side or until browned.

Plate the scallops and top with the sauce.

Freeze whatever leftover romesco sauce there may be for future use.

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