Romesco sauce is a classic Spanish sauce which matches perfectly with roast or grilled vegetables, fish and meat. I served pan-fried scallops with this sauce and grilled seasonal vegetables.
Tips– Choose the biggest juicy scallops that you find and keep the coral on for extra taste.
Food focus– Scallops are high in omega-3 fatty acids which protect against colorectal cancer. I get my scallops from FishBox, use my discount code for 50% off the price of your first subscription box (‘UrbanKitchen1’).
Ingredients (Serves 2)
100g Queen scallops
Seasonal vegetables, grilled
For the Sauce
2 Red peppers, deseeded and cut in half
200g Baby plum tomatoes, cut into half
½ Red onion
1 Clove of garlic
1 Red chilli
1 tsp Smoked paprika
1 tbsp Sherry vinegar
50ml Olive oil
1. Preheat the oven to 180c/ 350F / Gas mark 4 and roast the tomatoes, peppers
and onion for 30 minutes or until slightly charred.
2. Allow the vegetables to cool before adding to a food processor with all
the other ingredients for the sauce and blitz. Add more olive oil if needed
3. Heat a non stick frying pan and pan fry the scallops on both sides until they are cooked through.
4. Serve with the Romesco sauce.