Romesco is a traditional
Spanish—specifically, Catalonian—sauce made with a base of roasted red pepper,
olive oil, and nuts, usually almonds. Other common ingredients are garlic and
sherry or red wine vinegar. Lots of recipes also call for ground, stale or
toasted bread as a thickener, as well as roasted dried chiles or chile flakes.
Here, I kept it simple and easy with only a few ingredients and no fuss. If you
don’t have a gas range to char the bell pepper directly over a flame, roast it
under a broiler instead.
Simple is the way to go
with the scallops too. A little butter, fresh lemon juice, some seasoning, and
the key ingredient: a cast-iron skillet. A quick sear in the pan caramelizes
the scallops, turning them golden brown on the outside and keeping them moist
and tender inside.
Note: This romesco recipe makes more than you’ll
need for two servings. Refrigerate the leftover and serve it with grilled
chicken breasts in a couple days.
Serves 2
Ingredients
- 1 medium red bell pepper
- 1 garlic clove, chopped
- 1/4 cup chopped unsalted almonds
- 2 tsp sherry vinegar
- 1/4 tsp sweet paprika
- 1/4 cup extra virgin olive oil
- sea salt
- freshly ground black pepper
- 1 tbsp unsalted butter
- 6 large sea scallops (about 2/3 lb)
- 1 tsp fresh lemon juice
- 1 tsp chopped parsley
|
Romesco Ingredients |
|
Sea Scallops |
Preparation
- Char the bell pepper over a gas flame (or roast under a broiler)
until the skin is blackened and blistered all over, 8-9 minutes, turning
several times. Transfer to a paper bag (or a bowl covered with plastic wrap) and
close tightly. Let steam 15 minutes.
- Transfer the pepper to a cutting board and scrape off the loose
skin. Remove the stem and seed pod, then chop the pepper. Place in a food
processor and add the garlic, almonds, vinegar, and paprika. Pulse until chunky
smooth.
- With the motor running, slowly add the olive oil and process until
smooth (there will still be some texture from the nuts). Season with salt
and pepper and transfer to a bowl.
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Pepper Beginning to Char |
|
Charred Pepper |
|
Skinned Roasted Pepper |
|
Ready to Process |
|
Processed without Oil |
|
Oil Added |
|
Romesco Sauce |
- Heat a cast-iron skillet over medium-high heat. Add the butter and
let it melt until sizzling. Season the scallops with salt and pepper and add to
the pan. Sear on one side, undisturbed, until golden brown on the bottom, 3
minutes.
- Turn the scallops and sear another 2-3 minutes, until golden brown
on the other side and slightly opaque in the middle. Stir in the lemon juice
and cook 30 seconds.
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Butter Beginning to Simmer |
|
Scallops Beginning to Sear |
|
Seared Scallops |
Garnish with parsley and serve with romesco alongside.
|
Skillet-Seared Scallops Romesco |
Looks great. Making this for Mary Beth, soon. One of her favorites— I've been phoning it in in the kitchen lately (except for the shrimp fritatta tonite).
ReplyDeleteThanks, Ed --- hope you and Mary Beth enjoy it! (That shrimp frittata sounds good too ... :)
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