Name: Vieiras con Romesco Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2
Cuisine: European
Ingredients: For Sauce:; ½ cup spanish extra virgin olive oil; 1 red bell pepper; 6 ripe plum tomatoes; 1 head garlic; 1 Spanish onion; 3 nora chili peppers; ¼ cup almonds; 1 oz white bread; 1 tbsp sherry vinegar; 1 tsp pimenton; ½ tbsp salt; For Scallops:; 2 tbsp spanish extra virgin olive oil; 8 large sea scallops; salt; 1 tbsp Fresh Parsley

How To Make Vieiras con Romesco

A classic Spanish sauce, this vieiras con romesco serves seared scallop on top of a rich nutty-sweet sauce made of chili peppers, almonds, and plum tomato.

Preparation: 10 minutes

Cooking: 40 minutes

Total: 50 minutes

Serves:

Ingredients

For Sauce:

½cupspanish extra virgin olive oil,plus extra for coating
1red bell pepper
6ripe plum tomatoes
1head garlic
1spanish onion
3nora chili peppers,or any other dried sweet chili pepper
¼cupalmonds,blanched
1ozwhite bread
1tbspsherry vinegar
1tsppimenton
½tbspsalt

For Scallops:

2tbspspanish extra virgin olive oil
8largesea scallops
salt,to taste
1tbspfresh parsley,chopped

Instructions

Sauce:

Heat the oven to 350 degrees F.
Brush a thin film of olive oil over the pepper, tomatoes, garlic, and onion and lay them in a roasting pan. Roast for about 25 minutes, until all the vegetables are soft.
Remove from the oven and once cool enough to handle, peel the pepper, tomatoes, garlic, and onion. Seed the pepper and tomatoes and cut off their tops.
Meanwhile, place the ñora chilis in a bowl and cover them with hot water. Soak for 15 minutes. Strain, and remove the seeds from the peppers. Place the chilis in a blender and puree until smooth.
Pass the puree through a fine-mesh sieve into a bowl and set aside.
Heat 1 tablespoon of olive oil in a small sauté pan over low heat. Add the almonds and sauté them for about 1 minute until just browning. Transfer the almonds to a bowl and set aside.
Raise the heat to medium and add the bread to the same sauté pan. Toast the bread for about 30 seconds on each side until it’s a nice brown color. Remove the bread and set it aside.
Add the pureed ñora chilis to the sauté pan and cook for 30 seconds. Remove the pan from the heat.
Place the peeled roasted vegetables into the blender. Add the almonds, toasted bread, toasted ñora chili paste, vinegar, pimentón, and the remaining olive oil.
Blend into a thick sauce and add salt to taste. Pour the romesco sauce into a bowl and set aside.

Scallops:

Heat a sauté pan over medium-high heat. Add 1 tablespoon of the olive oil and when hot, add the scallops and sear on both sides, for about 30 seconds on each side until the scallops are just cooked and slightly opaque.
Season to taste with salt and set aside.
Spoon some romesco sauce onto a serving plate. Place the seared scallops on top.
Drizzle with the remaining olive oil and garnish with parsley.
Serve and enjoy.