Romesco Sauce with Seared Scallops

Preparation time | about 1 ½ hours

Makes about 3 cups of Romesco Sauce

This savory sauce has its origins in Spain, but ours is full of the flavors of Italy.

For the Romesco

INGREDIENTS

• 2 cups Almonds
• 6 ½-inch Baguette slices, torn into pieces
• 2 large Tomatoes
• 1 head Garlic
• 3 medium Bell Peppers, one red, one orange, one yellow
• 2 tablespoons Ritrovo Selections Organic Tomato Balsamic Vinegar
• 1 tablespoon Fior di Maiella Smoked Sweet Pepper Powder
• 1 teaspoon Casina Rossa Saffron Salt
• 1/8 teaspoon Michele Ferrante Controne Hot Pepper
• ½ cup Trampetti Extra Virgin Olive Oil

DIRECTIONS

1. Preheat oven to 375°F.
2. Line a baking pan with aluminum foil. Place almonds, bread, garlic head, and tomato on a baking sheet and place in the oven.
3. Roast almonds until fragrant and the bread is crusty and just starting to brown about 10-15 minutes.
4. Remove almonds and bread and continue roasting garlic until soft and tomato until the skin is blistered, about 20 minutes more.
5. Remove from oven, let cool slightly and remove the skin from tomato (reserving juices) and peel garlic.
6. While other ingredients are roasting in the oven, roast peppers over an open flame on a gas stove or broil, turning until the skins are blackened on all sides. Place in a paper bag, close and let sit until cool enough to handle. Remove charred skin, seeds, and cores.
7. Place almonds, bread, tomato, garlic cloves, and peppers, in the bowl of a food processor. Purée until smooth.
8. Add the Tomato Balsamic Vinegar, Smoked Sweet Pepper Powder, Saffron Salt, and Controne Hot Pepper and pulse until combined.
9. Turn the food processor on low and slowly drizzle in the Extra Virgin Olive Oil until the sauce is smooth.
10. Taste and season with additional Saffron Salt and Controne Hot Pepper if desired.
11. Place in an airtight container and place in the refrigerator until cool. Store in the refrigerator for up to one week.
12. Serve with seared scallops, grilled steak, chicken, or salmon. This savory sauce is also delicious tossed with gnocchi or smeared on crusty bread.

For the scallops

INGREDIENTS

• 12 Sea Scallops, fresh or thawed
• 2 tablespoons Trampetti Extra Virgin Olive Oil
• 1 teaspoon Casina Rossa Saffron Salt
• 2 tablespoons Butter
• 1 cup Romesco Sauce
• Freshly ground Pepper

DIRECTIONS

1. Rinse the scallops. Place 2 layers of paper towels on a baking tray, lay out the scallops, and cover with 2 layers of paper towels. Gently pat the scallops until they are as dry as possible. 
2. Heat the Trampetti Extra Virgin Olive Oil in a heavy skillet and add the scallops, leaving at least ½” space between them. (Cook in batches if needed.)
3. Sprinkle with Casina Rossa Saffron Salt Cook the scallops for 2 minutes, making sure not to move them or touch them at all.
4. Turn the scallops over with a pair of tongs and add the butter to the pan. Let the scallops cook for 1-2 minutes more, basting the scallops with the butter.
5. Remove the scallops from the pan and serve with a generous scoop of Romesco Sauce, drizzle with a little of the butter sauce, and top with freshly ground pepper.

Buon Apettito!