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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

2Hawk Vineyard and Winery 2018 Sauvignon Blanc Wine Bottle

Servings: 4

Chef: Jordan Harto

Partner Organization: Ostras! Tapas & Bottle Shop

Wine Pairing: 2018 Sauvignon Blanc

For 2018, our Sauvignon blanc vines gave us fruit like we have not seen previously. The aromatic and flavor intensities were simply phenomenal and possessed razor-sharp acidity. We elected to barrel-ferment a significant portion in neutral oak and couldn’t be more pleased with the results. Perfumed aromatics of mango, passion fruit, and grapefruit zest erupt as flavors of key lime, orange Creamsicle, and flinty minerality build. We love the textural impact of barrel fermentation; it gives the wine a seamless, creamy texture that unfolds on the lengthy, dry finish. This is a wine to enjoy now through 2021 for its crunchy mouthfeel, which pairs wonderfully with lighter fare.