Scallops in a Romesco Sauce

- for pairing with the Holly's Hill Vineyards
Patriarche Blanc

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 chooed 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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