Print
Email
Add a photoThese 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.
Toolbox
Add the recipe to which day?
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 219g | |
| Recipe makes 4 servings | |
| Calories 294 | |
| Calories from Fat 129 | 44% |
| Total Fat 14.62g | 18% |
| Saturated Fat 5.2g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 300mg | 13% |
| Potassium 585mg | 17% |
| Total Carbs 5.1g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.25g | 0% |
| Protein 28.8g | 46% |
Advertisement
Advertisement
Menus and Pairings
Goes Well With: pasta, Crusty bread
Reviews
June 9, 2011
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.I've cooked/tasted this recipe!This is a variation
Comments
June 9, 2011These scallops sound amazing. I'm going to make them as an appetizer for a small after wedding dinner for my son's new in-laws.
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
