Wild Alaska Scallops
From the kitchens of
Sunset Magazine
Appetizer
Seared Alaska Scallops with Romesco on Potato Chips
INGREDIENTS
1/4 c. Almonds
12 oz firm ripe Roma tomatoes (rinsed/cored)
1 thick slice of firm-textured French bread, toasted
1/2 c. drained roasted red peppers
1/4 c. coarsely chopped Italian parsley
2 T. sherry vinegar or red wine vinegar
2 tsp. hot paprika
2 cloves garlic, peeled
About 1/2 tsp. salt
1/4 c. + 1 T. extra-virgin olive oil
1½ pounds Alaska Scallops (about 1½
inches wide)
Fresh ground black pepper
1 T. butter
Thick-cut or baked potato chips
Preheat oven to 400°F. Put almonds and tomatoes in separate baking pans. Bake almonds until slightly darker, 8-10 minutes, and tomatoes until skins begin to split and shrivel. 15-18 minutes.
Pour almonds into a food processor. Tear bread into chunks and add, Whirl until finely ground.
Cut tomatoes in half and add to processor along with roasted red peppers, parsley, vinegar, paprika, garlic, and 1/2 teaspoon salt. Whirl until smooth... and with motor running, slowly pour in 1/4 c. olive oil and whirl until just incorporated. Taste and add more salt if needed. Scrape romesco into a bowl.
Rinse scallops and gently pat dry. Sprinkle lightly all over with salt and pepper. In a 10-12 inch frying pan over medium heat, melt butter with remaining tablespoon olive oil. Add scallops and cook, turning once, until browned on both sides and opaque but still moist-looking in the center (cut one to test), about 8 minutes total; keep heat high enough to evaporate juices released from scallops.
Arrange as many potato chips as you have scallops on a platter. Top each chip with a scallop, then a dollop of the romesco. Serve immediately.
