Patriarche Blanc
Scallops in a Romesco Sauce
- 1 lb sea scallops
- olive oil
- salt & pepper
- 3 tbsp slivered almonds, toasted
- 1/4 tsp salt
- 1tbsp bread crumbs
- 1 clove garlic
- 1/2 cup chopped canned tomato
- 1 tbsp red wine vinegar
- 1 tsp olive oil
- 1/2 tsp paprika
- 1/4 tsp crushed red pepper
- 1/4 tsp black pepper
- 7 oz roasted red bell peppers, drained
- 3 tbsp chopped fresh flat-leaf parley
Cover the scallops with the olive oil, salt & pepper to taste. Grill over a hot barbeque until just done and slightly caramelized.
To Prepare Romesco:
Combine all the ingredients in a food processor and blend. Spoon some sauce on a plate and neatly place the scallops on top. Enjoy!
