Name: Pan-Seared Scallops with Easy Romesco Sauce
Ingredients: 8 Dry (frozen-at-sea) scallops, U10 size; 1 tbsp. unsalted butter; 2-3 sprigs parsley, finely chopped; Oil, as needed; Kosher Salt and freshly ground black pepper, as needed; ¼ cup slivered or sliced almonds; 1 large roasted red pepper; ½ slice day old bread, crust removed; 1 small clove garlic; ½ tsp. sweet smoked paprika; ½ tsp. Cumin; pinch of chilies; juice of ½ lemon; 1 tbsp. sherry vinegar; 1/4 cup olive oil; Good pinch of salt

Pan-Seared Scallops with Easy Romesco Sauce

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Pan-seared scallops are a blank slate for almost any flavour you give them. For this recipe, a simple Spanish Romesco sauce (which can be made the day before) really shines against the buttery-ness of the pan-seared scallops, and as you can see from the actual image below, this recipe was a hit! Plate licked clean by diners aged 10-40(ish:).

To perfect your pan-seared scallops, here are a few KEY TIPS:

1. Preheat your pan. No oil, no butter. Preheat and walk away until it is nice and hot before you even think about cooking.

2. Pan-seared Scallops use the ‘pancake’ method, i.e. cook mostly on one side, then flip over to just quickly finish on the other side (often with the pan off).

3. Remember to leave a thin line of translucency in the centre of the scallops for perfectly cooked pan-seared scallops.

4. Use the best quality scallops you can get your hands on. Where we live, there’s no ocean close by, so frozen is actually better. We get FAS (frozen-at-sea) scallops from T&J Seafoods, usually 10-20 size (which means 10-20 per lb.)

Pair this recipe with our famous Chili Lime Shrimp for the ultimate seafood starters!

Author: Culinary Studio

Ingredients

Scale

8 Dry (frozen-at-sea) scallops, U10 size
1 tbsp. unsalted butter
2-3 sprigs parsley, finely chopped
Oil, as needed
Kosher Salt and freshly ground black pepper, as needed
1/4 cup slivered or sliced almonds
1 large roasted red pepper
1/2 slice day old bread, crust removed
1 small clove garlic
1/2 tsp. sweet smoked paprika
1/2 tsp. Cumin
pinch of chilies
juice of 1/2 lemon
1 tbsp. sherry vinegar
1/4 cup olive oil
Good pinch of salt

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Instructions

Start with making the Romesco Sauce: Toast nuts in a pre-heated 350F oven until golden. Place nuts in the bowl of a food process and pulse until there is a mixture of coarse pieces and “flour”. Scrape out into a small bowl.
To the same processor, combine the roasted pepper, bread, garlic, spices, salt, lemon juice and vinegar. Process to a smooth paste.
Scrape out and combine with almonds. Stir in olive oil. Season to taste with salt and pepper. Set aside at room temperature to allow flavours to combine, or, alternatively, make 1 day ahead of time and keep refrigerated until ready to serve.
For the Scallops: remove abductor muscle and place on paper towel-lined plate; season with salt.
Heat a small to medium-sized pan over high heat until really hot. Be sure to do this before adding the oil, as this will ensure the scallops do not stick to the pan, and will assist in creating a golden brown crust.
Add oil to lightly coat the bottom of the pan.
Carefully place scallops in the pan; do not move until they easily release from the pan. Cook 1-2 minutes on one side, turn and finish cooking on the other side.
At this point you may turn your pan down to low or even completely off.
In order not to overcook your scallops, ensure that there is a slight line of translucency in the centre.
For the final minute of cooking, add butter to the pan, fry until lightly browned, and spoon over top of scallops.
Serve scallops with Romesco Sauce and garnished with parsley.

Find it online: https://blog.theculinarystudio.ca/recipes/pan-seared-scallops/