SUMMER SUPPER: SCALLOPS WITH ROMESCO SAUCE

Posted on September 02, 2016 by Toral Shah | 0 Comments

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.

Scallops

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

50g Almonds

1 tsp Smoked paprika

1 tbsp Sherry vinegar

50ml Olive oil


Method

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.

Posted in NUTRITION, RECIPES


Next

Previous

Leave a Reply

Comments have to be approved before showing up.