Name: Vieiras con Romesco
Yield: 2
Ingredients: 1/2 c. spanish extra-virgin olive oil plus extra for coating -; 1 red bell pepper -; 6 ripe plum tomatoes -; 1 head garlic -; 1 Spanish onion -; 3 nora chili peppers or any other dried sweet chili pepper -; 1/4 c. blanched almonds -; 1 oz. white bread -; 1 tbsp. sherry vinegar -; 1 tsp. pimenton -; 1/2 tbsp. salt -; 2 tbsp. spanish extra-virgin olive oil -; 8 large sea scallops -; Salt to taste -; 1 tbsp. chopped fresh parsley -

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Ingredients for - Vieiras con Romesco

1. 1/2 c. spanish extra-virgin olive oil plus extra for coating -

2. 1 red bell pepper -

3. 6 ripe plum tomatoes -

4. 1 head garlic -

5. 1 Spanish onion -

6. 3 nora chili peppers or any other dried sweet chili pepper -

7. 1/4 c. blanched almonds -

8. 1 oz. white bread -

9. 1 tbsp. sherry vinegar -

10. 1 tsp. pimenton -

11. 1/2 tbsp. salt -

12. 2 tbsp. spanish extra-virgin olive oil -

13. 8 large sea scallops -

14. Salt to taste -

15. 1 tbsp. chopped fresh parsley -

How to cook deliciously - Vieiras con Romesco

1. Stage

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.

2. Stage

Meanwhile, place the ñora chilis in a bowl and cover 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.

3. Stage

Heat 1 tablespoon of the olive oil in a small sauté pan over low heat. Add the almonds and sauté them until just browning , about 1 minute. Transfer the almonds to a bowl and set aside.

4. Stage

Raise the heat to medium and add the bread to the same sauté pan. Toast the bread until it’s a nice brown color, about 30 second on each side. Remove the bread and set aside.

5. Stage

Add the pureed ñora chilis to the sauté pan and cook for 30 seconds. Remove the pan from the heat.

6. Stage

Place the peeled roasted vegetables into the blender. Add the almonds, toasted bread, toasted ñora chili paste, vinegar, pimentón, and the remaining 7 tablespoons of olive oil. Blend into a thick sauce and add salt to taste. Pour the romesco sauce into a bowl and set aside.