The subtlety and versatility of Scallops mean they pair well with almost any marinade. I’ve kept this one simple, not only to let the flavour of the Scallops to shine through, but to enjoy the full effect of this marvellous Romesco sauce. Be sure to buy top quality, thick King Scallops from your fishmonger – you’ll notice such a difference.
The main flavour in the Romesco Sauce comes from the chargrilled red pepper. Don’t be afraid to really blacken it!
- 12 King Scallops
- Juice 2 lemons
- 1 clove garlic, crushed
- 1 tbsp chilli flakes
- 1 tbsp dried parsley
Romesco Sauce Ingredients:
- 6 Dried Nora Chillies
- 2 medium shallots, finely chopped
- 1 clove garlic
- 1 red pepper
- 2 small ripe tomatoes, quartered
- 50g roasted blanched almonds
- 50g roasted hazelnuts
- 2 tbsp Olive oil, plus extra
- 2 tbsp Sherry balsamic vinegar
Romesco Sauce How To:
If it’s easier for you, make the Romesco sauce the night before to save cooking time on the day. Alternatively, make in advance the same day.
Drain the Nora Chillies. Blitz in a food processor with the garlic clove until smooth, adding a little olive oil if necessary. Set aside.
Heat a griddle, or if you don’t have one, a frying pan, to a very high heat. Throw in the pepper, whole, and griddle for around 2-3 minutes each side. Remove from the heat when sufficiently blackened. Transfer the pepper to a large bowl, and cover with cling film for 5 minutes to steam. Remove the cling film and leave to cool. The steam will loosen the skin, making it easy to peel.
Heat 1 tbsp olive oil in a saucepan and add the shallots. Soften for 2 – 3 minutes, then add the tomatoes and a splash of cold water. Bring to the boil then simmer for 10 minutes, allowing to thicken. Stir in the chilli and garlic puree.
Blitz the almonds and hazelnuts in a food processor until coarsely chopped – don’t over process and turn to flour. Peel the pepper, remove the seeds and chop. Add this to the food processor, along with the tomato chilli sauce, and process again until combined.
Transfer the sauce to a serving bowl, and stir in 2tbsp each of olive oil and sherry vinegar. Season to taste.
Scallops How To:
Combine the lemon juice, crushed garlic, chilli and parsley. Toss over the scallops, and leave to marinade for at least an hour in the fridge.
Flash fry the Scallops for 1 and a half minutes each side. Remove from the heat, and serve alongside the Romesco Sauce.