Pan-Seared Sea Scallops and Grilled Asparagus with Romesco
Ingredients
Romesco
- 2 cups almonds blanched
- 2 cups red bell peppers roasted
- 5 cloves garlic
- 1 tbsp. Pimenton paprika
- 3 tbsp. paprika
- 3 tbsp. sherry vinegar
- 1 egg yolk
- 4 cups safflower oil
- salt to taste
Asparagus
- 3 quarts water
- peels of 2 lemons
- 1 cup salt
- 1/4 cup chili flakes
- 1 lb. large asparagus peeled
Scallops
- 8 each large sea scallops abductor muscle removed
- salt & pepper to taste
Instructions
Romesco
- In a food processor, blend all ingredients except the oil until they form a thick paste.
- Slowly add the oil while keeping the food processor running. Once all the oil is fully incorporated, remove mixture from the food processor and season with salt to taste.
Asparagus
- In a large pot, bring water to a boil with the lemon peel, salt, and chili flakes.
- Let the water boil for 3–4 minutes to soften the lemon peel.
- Next, add the asparagus and blanch for 45 seconds to 1 minute.
- Remove the asparagus from the water and let cool on a tray.
- Strain the water bath, reserving the peel.
- Once the asparagus has cooled, season lightly with salt, pepper, and olive oil.
- Place asparagus on a hot grill, rotating every 1–2 minutes until grill marks appear on all sides. Remove from the grill and place on a serving plate.
Scallops
- Generously coat a large sauté pan with safflower oil and place on the stove over high heat.
- Season the scallops with salt and pepper and add to the sauté pan once it is very hot. Sear scallops on one side until they become golden brown. Flip the scallops and transfer the sauté pan to the oven at 350° for 1–2 minutes.
- Once the scallops are finished cooking, remove them from the pan and transfer to a plate lined with a paper towel to absorb the oil.
Notes
