100g queen scallops
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
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 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.