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!
Chilli-Lemon Scallops with Romesco Sauce
The subtlety and versatility of scallops mean they pair well with almost any marinade. This recipe keeps it simple to let the flavour of the scallops shine through while enjoying the full effect of a marvellous Romesco sauce. Be sure to buy top-quality, thick King Scallops from your fishmonger for the best results.
Servings: 4 Serves
Calories: 350kcal
Cost: $40
Equipment
- Food processor
- Griddle or frying pan
- Saucepan
- Large Bowl
- Cling film/ Glad wrap
Ingredients
For the Scallops:
- 12 King Scallops
- Juice of 2 lemons
- 1 clove garlic crushed
- 1 tbsp chilli flakes
- 1 tbsp dried parsley
For the Romesco Sauce:
- 6 dried Nora chillies
- 2 medium shallots finely chopped
- 1 clove garlic
- 1 red pepper
- 2 small ripe tomatoes quartered
- 50 g roasted blanched almonds
- 50 g roasted hazelnuts
- 2 tbsp olive oil plus extra
- 2 tbsp sherry balsamic vinegar
- Salt and pepper to taste
Instructions
Make the Romesco Sauce:
- Prepare the Chillies: Soak the dried Nora chillies in hot water until softened. Drain and blitz in a food processor with the garlic clove until smooth, adding a little olive oil if necessary. Set aside.
- Chargrill the Pepper: Heat a griddle or frying pan to a very high heat. Chargrill the red pepper, whole, for around 2-3 minutes on each side until blackened. Transfer the pepper to a large bowl, cover with cling film, and let steam for 5 minutes. Remove the cling film and leave to cool. Peel the skin, remove the seeds, and chop.
- Cook the Shallots and Tomatoes: 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.
- Blend the Sauce: Blitz the almonds and hazelnuts in a food processor until coarsely chopped. Add the chopped red pepper and the tomato chilli sauce, and process until combined.
- Finish the Sauce: Transfer the sauce to a serving bowl, and stir in 2 tbsp each of olive oil and sherry vinegar. Season to taste.
Prepare the Scallops:
- Marinate the Scallops: Combine the lemon juice, crushed garlic, chilli, and parsley. Toss over the scallops, and leave to marinate for at least an hour in the fridge.
- Cook the Scallops: Heat a griddle or frying pan to a high heat. Flash fry the scallops for 1.5 minutes on each side until cooked through and golden.
- Serve: Remove from the heat, and serve the scallops alongside the Romesco sauce.
Notes
- Make the Romesco sauce the night before to save cooking time on the day.
- For an extra kick, add a pinch of smoked paprika to the Romesco sauce.
- Serve with a side of steamed vegetables or a fresh salad for a complete meal.
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These Chilli-Lemon Scallops with Romesco Sauce were a delightful surprise for our dinner tonight!