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.
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
Preheat the oven to 180c/ 350F / Gas mark 4 and roast the tomatoes, peppers
and onion for 30 minutes or until slightly charred.
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
Heat a non stick frying pan and pan fry the scallops on both sides until they are cooked through.
Serve with the Romesco sauce.