Cafe Madrid Tapas-Seared Scallops with Romesco Sauce


by Melissa Jones

Posted on April 16, 2013 at 8:29 AM

2  Fresh Sea Scallops (size-U10)

5 oz Red Bell Pepper seeded

1 ½ Tomatoes

3  Garlic cloves

3oz  Onion

½ Cup Marcona Almonds

Half a Dried Chile soaked in water

1 slice of Bread toasted with olive oil

4 oz Extra Virgin Olive Oil

Salt and Pepper to taste

Roast the vegetables and almonds in a 350 degrees oven.  Once golden brown, remove and let cool.  Toast bread and and reserve.  Using a blender, place the chiles, pepper, tomato, garlic, almonds, and onion and puree till smooth.  Add the vinegar, olive oil, and bread to bring to a smooth consistency.  Use the chile water to adjust the thickness of the sauce.  Season with salt and pepper and set aside.  Take a sauté pan with medium high heat with .5oz olive oil, and sear the scallops till golden brown on both sides.  Serve with a generous swoosh of sauce.