Scallops with a Romesco Sauce

Ingredients

100g queen scallops

Seasonal vegetables

 

For Romesco sauce

2 red peppers, deseeded and cut in half

200g baby plum tomatoes, cut in half

1/2 red onion

1 clove of garlic

1 red chili

50g almonds

1 tsp smoked paprika

1 tbsp sherry vinegar

50ml olive oil


Method

Preheat the oven to 180c/ 350F / gas mark 4 and roast the tomatoes, peppers and onion for 30 min or until slightly charred.  

Allow the vegetables to cool before adding to a food processor with all the other ingredients for the romesco 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.

Thanks to Toral Shah founder of The Urban Kitchen for creating this recipe with Fishbox.