Sea Scallops with Romesco Sauce - Fresh-Pressed Olive Oil

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