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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!

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