Scallops with Romesco Sauce
This recipe uses a secret ingredient to make the quickest, easiest Romesco sauce you can whip up in under 10 minutes. Then simply sear some scallops, blanche some asparagus, toss some arugula in lemon juice and Pete’s Own Olive Oil, and you have an impressive Valentine’s Day meal. We also recommend serving with sliced sourdough baguette, to sop up that extra sauce!
- 6 scallops, patted dry and seasoned with salt and pepper
- 1 jar Roa’s Homemade Roasted Pepper w/ Golden Raisins and Pine Nuts
- 1 Roma tomato, halved
- 2 tbps, chopped fresh dill
- Juice of 1/2 a lemon
- Salt and pepper to taste
- 3 tbsps capers, drained and patted dry
- Olive oil
Turn oven to broil. Place tomato, cut side down on a foil lined baking sheet. Drizzle with a small amount of oil and salt and pepper. Place under broiler, checking every 30 seconds, for approx. 3-5 minutes, remove once it is lightly charred and juice is coming from underside.
Place roasted peppers, tomato, dill, lemon juice and salt and pepper (to taste) into bowl of food processor and combine fully on medium speed. Set side.
Preheat a cast iron or heavy bottomed pan over medium high heat, add a small amount of oil. Sear scallops approx. 2 minutes per side until golden, crisp and cooked through but not over cooked. Remove from pan and place on paper towel. Add another small amount of oil to pan, once hot add capers and cook 1 minute, until crisp. Place on paper towel to drain. To plate: add a “smear” of sauce, then scallops, top with capers and serve alongside our suggestions above. Serve immediately.
Recipe created by Chef Dany Duguay
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