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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.

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’).

Tips – Choose the biggest juicy scallops that you find and keep the coral on for extra taste.


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


  1. Preheat the oven to 180c/ 350F / Gas mark 4 and roast the tomatoes, peppers

  2. and onion for 30 minutes or until slightly charred.

  3. Allow the vegetables to cool before adding to a food processor with all

  4. the other ingredients for the sauce and blitz. Add more olive oil if needed

  5. Heat a non stick frying pan and pan fry the scallops on both sides until they are cooked through.

  6. Serve with the Romesco sauce.


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