There’s something about sharing a meal with those you love, especially if you’ve prepared it yourself. Now pair that with this incredible seared scallop recipe, and it makes for an amazing dinner to send off the summer.
Materials
Romesco
- 60g Raw Hazelnuts
- 54g Slivered Almonds
- 1 small can | Diced Fire Roasted Tomatoes, drained
- 1 small jar | Roasted Red Peppers, drained
- 3 Garlic Cloves
- 30ml Sherry Vinegar or Red Wine Vinegar
- 2g Smoked Paprika
- 2g Kosher Salt
- 75ml Olive Oil
Scallops
- 10 large Scallops, of choice
- Few knobs of Butter for basting
- Salt + Pepper, to taste
Method
- Toast nuts in dry pan
- Place toasted nuts and remaining romesco ingredients in a food processor, pulse until smooth
- In a hot skillet, sear scallops on both sides
- After a hard sear, place butter in pan and baste scallops
- Nicely smear the romesco on your plate, top with warm scallops
- Enjoy!
