Sea Scallops with Romesco Sauce
Savor fresh sea scallops in a flavorful romesco sauce made with roasted vegetables and spicy chiles, all infused with extra virgin olive oil.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at freshpressedoliveoil.com.
Cooking tools:
- Oven
- Roasting pan
- Blender
- Fine-mesh sieve
- Saute pan
- Stove
- Mixing bowl
- Pastry brush
- Chef's knife
- Cutting board
- Colander
- Measuring cup
- Measuring spoon
- Serving platter
- Refrigerator
Ingredients
- 1/2 cup extra virgin olive oil, plus extra for coating the vegetables
- 1 red bell pepper
- 6 ripe plum tomatoes
- 1 head garlic, halved, papery outer skin removed
- 1 Spanish onion
- 3 ñora chile peppers (or any other dried sweet chile pepper, such as ancho)
- 1/4 cup blanched almonds
- 1 ounce white bread, crust removed
- 1 tablespoon sherry vinegar
- 1 teaspoon pimentón (Spanish smoked paprika)
- 1/2 tablespoon kosher salt, or more to taste
- 2 tablespoons extra virgin olive oil
- 8 large dry-packed sea scallops
- Sea salt, to taste
- 1 tablespoon chopped fresh flat-leaf parsley
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