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Spanish Scallops
These are amazingly rich and tasty. I served these as an entree, but I think they would make an extremely good appetizer too. Make sure to serve with some crusty artisan bread for dipping in the Romesco Sauce. Ingredients
- 1/3 cup Romesco Sauce
- 1 1/2 pounds sea scallops
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 whole shallot, minced
- 1/2 cup dry white wine, such as Sauvignon Blanc
- 1/3 cup heavy cream
- Kosher salt
Directions
- Make the Romesco Sauce up to 3 days ahead.
- One by one, pull opaque tissue or "foot" off the side of each scallop and discard.Rinse scallops and pat dry with paper towels.
- Warm the oil and butter in a 10-to-12-inch-wide saute pan or frying pan over medium-high heat.
- When foam subsides, put scallops in pan in a single layer. Cook, without stirring, until golden brown on the bottom, about 1 minute, then turn with tongs.
- Cook until golden brown on the other side, about 1 minute more. Transfer scallops to a place with tongs.
- Add the shallot and cook, stirring, for 1 minute. Pour in the wine and let come to a boil, stirring to release browned bits.
- Pour in the cream and let come to a boil; season with a good pinch of salt.
- Put scallops back in pan and reduce heat, cover, and simmer until opaque through, about 3 minutes.
- Transfer scallops with tongs to shallow bowls. Stir romesco sauce into pan sauce, then pour over scallops, and serve immediately.
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Reviews
These were very tasty and rich. I would recommend serving them as an appetizer (2-3 scallops per person) or small plate as they are awfully rich to serve as a main course.
Yum!
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