Anise Scented Scallops with Pea Purée and Tomato Relish →

Tender, anise scented sautéed sea scallops, floating in a sauce of creamy, herbaceous green pea purée. Quick, simple, and elegant as a starter for a special meal, or for a quick and easy mid-week dinner served with noodles, potatoes, or rice and a side salad. Enjoy!

Photo: c. foodblogchef 2021

Anise Scented Scallops with Pea Purée
Serves 4 as an appetizer or 2 main courses

Ingredients:

• 12 sea scallops (preferably fresh or “dry” frozen, not chemically treated)

• 2 cups frozen green peas

• 1 shallot chopped

• 2 cloves of garlic chopped

• ¼ cup mixed of chopped tarragon and parsley (or just fresh chervil)

• zest from ½ lemon finely grated

• 1 cup of clam juice, chicken, or vegetable stock

• ¼ cup white wine

• 1 tablespoon Anisette, Pernod, Pastis, Absinthe, or other anise-flavored liquor.

• 1-2 tablespoons butter

• ¼ teaspoon white pepper

• salt to taste

• tomato relish for garnish (optional)

• hot sauce (optional) 

Preparation:
Make the pea purée:

1. In a medium saucepan, sauté the garlic and shallot over medium heat until just translucent (not browned).

2. Add the stock and white wine and bring to a boil and simmer for 2-3 minutes.

3. Add the peas, lemon zest, and white pepper and boil for a minute and remove from heat

4. Strain the peas reserving the liquid.

5. Using a blender or Magic Bullet, add the tarragon and parsley, half the liquid, and the pea mixture and purée until smooth. Add more reserved liquid if necessary to achieve the sauce consistency you want.

6. Taste and adjust the salt to taste. 

Sear the scallops:

1. Heat a skillet over medium-high heat until very hot. Add a tablespoon of butter and swirl until melted. (I also do this outdoors over my gas grill.)

2.  Add the scallops flat side down. Do not crowd and don’t move them for two minutes. Turn over for another 2 minutes and remove from the skillet and set aside.

3. Add the liquor to the still-hot skillet and swirl around for a few seconds. Drizzle over the scallops. 

Assemble the plates:

1. Divide the pea purée equally on your plates and top with the scallops.

2. Garnish each scallop with a teaspoon of chopped fresh tomato relish dressed with a bit of white Balsamic vinegar, minced jalapeño, olive oil, salt, and freshly ground black pepper. (optional)

3. Kick it up a notch: sprinkle a few drops of hot sauce of your choice over the pea purée. (optional)

Wine pairing: dry white wines like Chablis, Albariño, Vermentino, or a soft Sauvignon Blanc. 

Lobster with Fried Gnocchi, Tomatoes, and Pea Purée →

The dining ritual of eating a lobster roll while in Maine or on Cape Cod is deeply ingrained in the tourist industry of New England. When vacationing on the coast of New England, you don’t have to pay $30. for a lobster roll you can make at home by toasting a hot dog roll and adding a couple of spoonfuls of fresh lobster meat tossed with a quick tarragon aioli. Easy peasy! Having spent much of my childhood growing up on the New England coast, when I go to a restaurant, I prefer to order a dish that I don’t usually make at home. This recipe was inspired by a dish I had at Mac’s Shack seafood restaurant in Wellfleet on Cape Cod. I was so impressed with the original dish, I had to recreate my version of it at home. I hope you like it!

Lobster with Fried Gnocchi and Pea Purée
Serves 2
Ingredients:

• 2 lobster tails

• 6-8 boiled gnocchi per person (homemade or from the market)

• 1 cup of frozen peas

• 1 smallish shallot chopped

• 1-2 cloves of garlic chopped

• pinch of red pepper flakes (optional)

• zest from half a lemon (optional)

• 1 cup bottled clam juice, fish stock, or chicken stock

• ¼ cup dry white wine

• 1 heaping tablespoon of chopped fresh tarragon

• 1 heaping tablespoon of fresh flat-leaf parsley

• 2 tablespoon olive oil

• 1 tablespoon butter

• 4 cherry tomatoes

• pinch of white pepper and salt to taste

• pea sprouts for garnish (optional)

Preparation:
Make the Pea Purée:

Photo; c. foodblogchef 2021

1. In a medium saucepan, sauté the garlic and shallot over medium heat until just translucent (not browned).

2. Add the red pepper flakes and stir for a few seconds.

3. Add the stock and white wine and bring to a boil and simmer for 2-3 minutes.

4. Add the peas and white pepper and boil for a minute and remove from heat

5. Strain the peas reserving the liquid.

6. Using a blender or Magic Bullet, add the tarragon and parsley, half the liquid, and the pea mixture and purée until smooth. Add more reserved liquid if necessary to achieve the sauce consistency you want.

7. Taste and adjust the salt to taste.

Sauté the lobster and tomatoes:

Photo: c. foodblogchef

1. Add a tablespoon of olive oil to a skillet and sauté the lobster tails covered over medium heat for about 5 minutes adding a ¼ cup of water to create steam.

2. Remove the lobster tails and cut them lengthwise to gently remove the flesh from the shell and set aside.

3. To the same skillet, add a bit more oil if needed, and sauté the tomatoes cut face down for a minute or two to your desired doneness. Remove from heat and set aside.

Boil and fry the gnocchi:

1. Boil the gnocchi according to package directions, or if you’re using fresh homemade gnocchi, add the gnocchi to well-salted boiling water. Wait for them to rise to the surface and continue cooking for a minute. Remove from the water using a slotted spoon to drain the water.

2. To the same skillet, you cooked the lobster in, over medium-high heat, melt a tablespoon of butter and fry the boiled gnocchi until golden brown on two sides.

Plate the dish:

Photo: c. foodblogchef 2021

1. Spread the pea purée equally on two plates and top with 4 half tomatoes on each plate. Distribute the fried gnocchi and top with chopped lobster meat. Garnish with pea sprouts.

Wine pairing: dry white wines like Chablis, Chardonnay, Albariño, Vermentino.

Iberian Garlic Shrimp and Calamari (Camarón y Calamar Ajoso) →

Iberian Garlic Shrimp and Calamari (Camarón y Calamar Ajoso) is inspired by one of my favorite Spanish tapas. Serve as an hors d’oeuvre or first course for a larger meal, or pair with sauteed bitter greens or baby spinach and pine nuts as a delicious light meal you can have on the table in less than a half-hour. Add a thin pasta like Capellini, tossed with the sumptuous garlicky-sherry-olive oil sauce, topped with the shrimp and calamari with sauteed greens on the side for a more substantial meal. Don’t forget the crusty bread to dip in the rich spicy sauce. Vamos a tapear! y Buen provecho! 

Iberian Garlic Shrimp and Squid
Serves 4

Ingredients:

• 3 tablespoons of Spanish extra-virgin olive oil

• 5 garlic cloves, thinly sliced

• 16 large shrimp (21-25 count), peeled.

• 1/3 pound of squid; tubes cut into ½ inch rounds

• 2 teaspoons Red Pepper Paste (or one small dried chile pepper of your choice)

• 1 tablespoon dry sherry or white wine

• 2 teaspoons fresh lemon juice

• 1 teaspoon chopped parsley

• Salt to taste

Directions:

1. Heat the olive oil in a medium sauté pan or cast-iron skillet over medium-high heat.
2. Sauté the garlic cloves until just beginning to brown, about 2 minutes.
3. Add the shrimp and stir for a minute; add the squid and stir; add the red pepper paste and continue to cook, stirring occasionally, for another 2 minutes. (Don’t overcook or the shrimp and squid will be rubbery.)
4. Add the sherry and lemon juice and cook for another minute.
5. Season to taste with salt, sprinkle with parsley and serve with a crusty bread to dip in the delicious sauce.

Baked Scallops in Wine Sauce →

This recipe is a simplified riff on the classic French dish Cocquilles St. Jacques. Traditionally the dish is served on a scallop shell as a tribute to Saint-Jacques (Saint James) the patron saint of pilgrims making the religious journey to Santiago de Compostela, Spain. There are many myths associated with Saint-Jacques, just as with many classic dishes, there are numerous interpretations of the recipe. Some versions poach the scallops first, some use Gruyère cheese, some add a touch of curry powder to the sauce, etc., etc. My goal is to make the recipe easy and accessible while preserving the delicious character of the wine sauce and making it virtually impossible to overcook the scallops. Garnished with chopped parsley, the dish can be served as an impressive first course for a special meal, or as a light main course with Sweet Potato Puree and a simple salad. The light creamy citrus and nutmeg-inflected sweet potato provides some color and an interesting alternative flavor profile to white potatoes which often accompany the dish.

Baked Scallops in Wine Sauce
Makes 6-8 first-course servings; 4 main course

Ingredients:

• 1/3 cup Panko bread crumbs

• 1/4 cup finely grated Parmigiano-Reggiano (1/2 ounce)

• 1 1/4 cups dry white wine

• 1 cup clam juice or fish stock

• 1/2 small onion, sliced

• 1/2 Turkish or 1/4 California bay leaf

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 tablespoon Cognac or Brandy (optional but recommended)

• 1 teaspoon finely grated lemon zest

• 1 pound sea scallops, tough muscle removed from the side of each if necessary, and scallops cut into 3/4-inch pieces

• 1/2 pound small mushrooms, halved lengthwise, then thinly sliced lengthwise

• 6 tablespoons butter

• 1/2 cup heavy cream

• 1 large egg yolk

• 1 tablespoon all-purpose flour

• pinch of cayenne (optional)

• 1 1/2 tablespoons minced fresh flat-leaf parsley for garnish

Preparation:
Preheat oven to 400°F.

1. Mix the Panko and Parmesan cheese with 2 tablespoons of melted butter and set aside.

2. Add wine, clam juice, onion, bay leaf, salt, and pepper to a heavy saucepan, bring to a boil and simmer until reduced to about 1 cup, 8 to 10 minutes. Pour the cooking liquid through a sieve into a bowl and set aside. Wipe out the saucepan with a paper towel.

3. Cook the mushrooms in 2 tablespoons butter in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until most of the liquid mushrooms give off is evaporated, about 5 minutes. Remove from heat and add the cognac, lemon zest, and scallops and mix to coat the scallops. (You’re not cooking the scallops at this point.) Season with salt and pepper and set aside.

4. Whisk together the cream and egg yolk in a heatproof bowl.

5. Make a roux by melting 2 tablespoons butter to the cleaned saucepan over moderately low heat, then add the flour and cook stirring until the roux begins to turn a pale golden color.

6. Remove the pan from the heat and add the reduced cooking liquid in a stream, whisking constantly. Return the pan to heat and simmer, whisking constantly until the sauce thickens.

7. Pour the sauce in a slow stream into the cream mixture, whisking constantly, then pour the sauce back into the pan, add the pinch of cayenne, and simmer, whisking for a minute. Remove from heat and season with salt and pepper.

8. Stir scallops and mushrooms into the sauce, then divide among scallop shells or oven-safe ramekins and sprinkle with the bread crumb mixture.

9. Place the ramekins on a sheet pan in the upper third of the oven and bake for about 15 minutes until the breadcrumbs are golden brown and the sauce is bubbling.

10. Garnish with finely chopped parsley as a first course, or as a main course with warm Sweet Potato Puree piped or spooned around the edge of the scallops accompanied by a salad.

Wine pairing: white wine: a Loire Valley Sauvignon Blanc, Viognier, or Albariño would stand up to the rich creamy sauce, but not overpower the delicate scallops.

Shrimp Pesto →

Garden tomatoes and freshly made pesto together are a perfect example of simple, flavorful, fragrant Italian cooking. (cucina contadina) You can have this delicious dish combining tomatoes, pesto, and shrimp sauteed in garlic and fresh herbs on the table in about 20 minutes. I prefer to prepare the tomato-pesto sauce first while bringing my pot of water to a boil. Adding the pasta to the boiling water before sauteing the shrimp allows for the pasta to be done by the time you have added the sauteed shrimp to the sauce and brought it to a simmer. The goal is to add the flavors of the garlic, fresh herbs, and lemon juice to the shrimp without overcooking them. If your pesto already has Parmesan in it, wait until you add the shrimp to the sauce to adjust the salt if necessary. Serve garnished with fresh chopped basil and toasted pine nuts. (optional) Don’t forget a good crusty loaf of bread to sop up the sumptuous sauce. A simple green salad dressed with a vinaigrette completes the meal.

Shrimp Pesto
Serves 4

The Steps:
1. Bring a pot of salted water to a boil while you do the following:
2. Prepare the tomato-pesto sauce.
3. Add the pasta to the boiling water.
4. Sautee the shrimp and herbs.(only about 1-2 minutes)
5. Add the sauce to the shrimp and just bring to a simmer. (3-5 minutes)
6. Once done to al dente, dress the pasta with a little sauce to keep it from drying out.
7. Plate and serve.

For the Sauce:
Ingredients:

• ½ cup pesto (preferably homemade, but bottled is ok)

• ½ cup crushed canned tomatoes

• 1 tablespoon olive oil

• 4 cloves of garlic

• 8 ounces clam juice

• ¼ cup dry white wine

• 1 tablespoon fresh lemon juice

• ¼ teaspoon black pepper

• pinch of red pepper flakes (optional)

Preparation:
Sautee the garlic until fragrant. (not brown)
Add the tomatoes and simmer for 2-3 minutes.
Add the pesto, clam juice, wine, and lemon juice and simmer for 5 minutes.

Add ½ pound of thin linguine to the boiling water while you saute the shrimp. Cook according to directions on the box to al dente. Fresh pasta cooks in about a minute at a full boil.

For the Shrimp:
Ingredients:

• 1 pound of large shrimp (21-25 count)

• 1 tablespoon olive oil

• 1 clove of garlic minced

• 1 tablespoon fresh basil chopped (1 teaspoon dried)

• 1 tablespoon fresh flat-leaf parsley chopped (1 teaspoon dried)

• pinch of oregano

• pinch of red pepper flakes

• a squeeze of lemon juice

Preparation:
Sautee the garlic for a minute until fragrant.
Add the shrimp and herbs and stir briefly to mix.
Add a squeeze of lemon juice and stir for about a minute.
Add the reserved tomato-pesto sauce and bring to a simmer.
Done! Don’t overcook the shrimp!

Photo: foodblogchef 2020

Assemble the dish:
Drain the pasta and dress the pasta with a ¼ cup of the tomato-pesto sauce.
Serve on a platter family style or individual plates of pasta topped with sauce and 4-6 shrimp per person.
Garnish with chopped fresh basil and toasted pine nuts. (optional)
Sprinkle with parmesan.

Wine pairing: fresh, bright wines that can stand up to the richness of the pesto and acidity of the tomatoes are a good choice: Vermentino, Albariño, Sauvignon Blanc for white wines; young inexpensive fruity Pinot Noir, Barbera, Beaujolais, or a lighter Tempranillo are red wines that should work. During warm weather, a slightly chilled Rose would be perfect.

Garlic Shrimp with Sauteed Greens →

Garlic Shrimp (Gambas al Ajo) is one of my favorite Spanish tapas. Paired with sauteed bitter greens or baby spinach and pine nuts, it's a delicious light meal you can have on the table in less than a half-hour. Place a couple of shrimp on a small mound of greens and serve as the first course to a larger meal. Add a thin pasta like Capellini, tossed with the sumptuous garlicky-sherry-olive oil sauce, topped with the shrimp and the sauteed greens on the side for a more substantial meal. As an appetizer, the shrimp can be served warm or at room temperature. Don’t forget the crusty bread to dip in the rich spicy sauce. Buen provecho! 

Serves 4 as a light meal or 6-8 appetizers
Ingredients:

• 1/3 cup olive oil

• 4 cloves garlic, cut into thin slices

• 1 bay leaf

• 1/4 teaspoon dried red pepper flakes

• 1 pound large shrimp, shelled

• 1 1/4 teaspoons salt

• 1/4 teaspoon fresh-ground black pepper

• 3 tablespoons dry sherry

• 2 tablespoons lemon juice

• 3 tablespoons chopped fresh parsley

Preparation:

1. In a large frying pan, heat the oil over moderate heat. Add the garlic, bay leaf, and red pepper flakes and cook for 3 minutes, stirring occasionally.

2. Add the shrimp, salt, and black pepper to the pan and stir to combine. Cook, stirring occasionally until the shrimp are just done, 4 to 5 minutes.

3. Stir in the sherry, lemon juice, and parsley.

FISH ALTERNATIVES: Squid would be delicious with the garlic sauce. Cook it quickly (for about two minutes), or it will become tough and rubbery. Sea scallops are another alternative; cook them for about two minutes per side, without stirring, so they brown nicely.

Wine pair: sauvignon blanc, rosé, Vermentino, or an albariño would work nicely.

Adapted from: https://www.foodandwine.com/recipes/shrimp-in-garlic-sauce

Grilled Shrimp →

This savory, flavorful grilled shrimp recipe is adapted from the baked Spicy Cajun Shrimp recipe on this site. Serve the grilled shrimp with refreshing Water Melon Salsa and marinated grilled veggies. Summertime and the grillin’ is easy!

Serves 4
Ingredients:

• 1/2 cup olive oil

• 1 tablespoon Cajun or Creole seasoning (this yields a mildly spicy marinade)

• 2 tablespoons fresh lemon juice

• 2 tablespoons chopped fresh parsley (or cilantro)

• 1 teaspoon minced serrano or jalapeño chile

• 1 tablespoon honey

• 1 tablespoon soy sauce

• 1 pound uncooked large shrimp, shelled, deveined

• lemon wedges (optional)

Preparation:

1. Combine the first 7 ingredients in a baking dish. Add shrimp and toss to coat. Cover and refrigerate for 1 hour.

2. While the shrimp are marinating, soak some bamboo skewers (figure about 4-5 shrimp per skewer)

3. Preheat your grill while you thread the shrimp on the skewers by piercing through the head end and through the tail end.

4. Oil the grill grates and grill the shrimp 2 minutes per side.

Adapted from: https://www.epicurious.com/recipes/food/views/spicy-baked-shrimp

Shellfish in Cajun/Creole Cream Sauce →

Among the hundreds of foods available at New Orleans Jazz Fest, one of the perennial favorites is Crawfish Monica. The original Crawfish Monica recipe developed by Chef Pierre Hilzim was named after his wife Monica Davidson and is a closely guarded secret. Like many great recipes, there are many versions out there. This one posted by @ WWOZ 90.7 FM New Orleans is very good! Since it’s difficult to find crawfish up here in the north-country, I adapted the recipe to use shellfish that are more available outside of “crawfish country”. Laissez le bon temps rouler!

Serves 4
Ingredients:

Photo c. foodblogchef 2020

• 1 pound dry pasta; rotini is the traditional choice, but any pasta that will hold the delicious rich sauce will work.

• 2 tablespoons olive oil

• 4 tablespoons butter

• 1 pound of any combination of crawfish tails, langostinos, small shrimp, chopped lobster, or scallops

• 1/2 pint heavy cream

• 4 garlic cloves, chopped

• 1 bunch of scallions, separated into the white bottom and green top parts

• 1/4 cup flat-leaf parsley

• 2 tablespoons cajun/creole seasoning

• 1/4 cayenne pepper (more to taste)

• 1/2 teaspoon kosher salt

• a squeeze of fresh lemon juice (optional)

• 1/4 teaspoon ground nutmeg (optional)

Preparation:

1. In a cast-iron or other shallow pan melt the butter in the olive oil over medium heat.

2. Finely chop the white parts of the scallions and garlic, then saute them for several minutes in the olive oil/butter mixture.

3. Add the nutmeg, cayenne, and creole seasoning. Saute for about a minute to allow the seasonings to bloom.

4. Add the heavy cream and cook over medium-low heat until the sauce reduces and thickens, 5-10 minutes.

5. Add the shellfish to the sauce and cook for 3-4 minutes more. (Optional: add a squeeze of fresh lemon juice and mix to incorporate.)

6. Meanwhile, cook the pasta according to the package instructions. Drain.

7. Add the sauce and shellfish to the pasta, along with the chopped parsley and green onion tops, mix well, and serve.

Wine pairing: recommended wines to try are Loire Valley Sauvignon Blanc, White Burgundy, Chardonnay, Viognier, White Rhone, or a dry Riesling.

Recipe adapted from: “Crawfish Monica” posted by WWOZ 90.7 FM New Orleans
Shared by William Seibert @ shelburnefallscork1
Kajun Kettle Foods: http://www.crawfishmonica.com

Spicy Baked Cajun Shrimp

Photo: c. foodblogchef 2019

Here’s a quick sweet, tangy, spicy shrimp dish you can use as an appetizer, or as a garnish on a salad.

Serves 4

Ingredients:

• 1/2 cup olive oil

• 2 tablespoons Cajun or Creole seasoning

• 2 tablespoons fresh lemon juice

• 2 tablespoons chopped fresh parsley

• 1 tablespoon honey

• 1 tablespoon soy sauce

• Pinch of cayenne pepper

• 1 pound uncooked large shrimp, shelled, deveined

• Lemon wedges

• French bread

Preparation:

1. Combine the first 7 ingredients in a 9x13-inch baking dish.

2. Add shrimp and toss to coat. Refrigerate 1 hour.

3. Line a sheet pan with tinfoil and pour on the shrimp and marinade.

4. Bake in the oven preheated to 450 degrees for 10 minutes, stirring occasionally.

5. *Alternatively, preheat your broiler, and broil the shrimp for 2 minutes and stir around; return to the broiler again for about another 2 minutes; repeat until done; monitor to check that the shrimp don’t burn; don’t over-cook.

6. Garnish with lemon wedges and serve shrimp with French bread.

   Adapted from: https://www.epicurious.com/recipes/food/views/spicy-baked-shrimp

Seared Scallops with Romesco Sauce →

Rich colorful Romesco sauce features almonds, olive oil, peppers and tomatoes….ingredients widely used in Spanish cuisine. It’s not surprising almonds and olive oil are popular ingredients in many Spanish dishes: Spain is the number one producer of olive oil in Europe and second to the United States in producing almonds. Serve the sauce with fish or shellfish and/or grilled vegetables, or on crostini. It is also an excellent dip for crudités (assorted raw vegetables).

Romesco Sauce

Yield: about 2 cups

Ingredients:

• 1 medium red pepper, and

• 1 orange or red Cubanelle pepper roasted, peeled, seeds and membranes removed

• 3 medium tomatoes or 4 Roma tomatoes (about 3/4 pound)

• 2 thick slices (about 2 ounces) baguette or country-style bread, crusts removed, lightly toasted

• 2 large garlic cloves, peeled

• ½ cup toasted almonds, or a combination of almonds and skinned roasted hazelnuts (I use ¼ c. of each)

• 1 to 2 teaspoons pure ground smoky ancho chile powder, or regular chili powder to taste (*Note: 1 tsp. is mild; 2 tsp. has a bit of heat)

• 1 tablespoon chopped fresh Italian parsley

• 1 teaspoon sweet paprika or Spanish smoked paprika (pimentón) (*Note: use regular paprika if you use smoky ancho chili powder; use the smoked pimentón with regular chili powder.)

• Salt, preferably kosher salt, to taste

• Freshly ground pepper to taste

• 2 tablespoon sherry vinegar

• ¼ to ½ cup extra virgin olive oil, as needed

  (*Note: Romesco will keep for a few days in a tightly sealed glass container in the fridge.)

Preparation:

Preheat the broiler and cover a baking sheet with foil.

1. Lightly toast the bread and nuts and set aside.

2. Cut the tomatoes in half, core and seed them; do the same with the peppers and quarter them.

3. Place the tomatoes and fresh peppers skin side up on the baking sheet and place under the broiler at the highest setting. Broil for two to four minutes, until skin is charred. Remove from the heat, transfer to a bowl and allow to cool. The skins on the tomatoes should peel off easily; you may have to scrape off the pepper skins after a few minutes. (see *Note about peppers)

4. Add the garlic cloves to a food processor and process until the garlic is chopped and adheres to the sides of the bowl, stop the machine and scrape down the sides. Add the toasted almonds (or almonds and hazelnuts), bread and chile powder to the bowl and process to a dry paste.

5. Scrape down the sides of the bowl and add the peppers, tomatoes, parsley, paprika, salt and pepper and process until smooth.

6. With the machine running on slow, add the vinegar and olive oil in a slow stream, beginning with the smaller amount of olive oil and adding more until you achieve the consistency you want. Increase the speed and process until well mixed and scrape into a bowl.

7. Taste and adjust seasoning, adding salt or chile as desired.

8. Allow the sauce to stand for an hour or more at room temperature to meld the flavors before using.

9. Left-over sauce will keep in the refrigerator in a tightly closed container for several days.

*Note: if you don’t want to bother roasting, peeling, and seeding the peppers, an acceptable substitute is a 12 ounce jar of Roasted Peppers, drained and patted dry. Proceed as above.

Seared Scallops:

Serves 4

1. Use 12 large sea scallops, preferably flash frozen, to avoid the bitter taste of chemically treated scallops.

2. Pat the scallops dry and salt and pepper them.

3. Heat a heavy frying pan like a cast iron skillet until it is very hot. (Your seasoned cast iron pan will begin to smoke.)

4. Add 1 tablespoon of olive oil, swirl the oil in the pan and add 6 scallops, cooking without moving the scallops for 2 minutes per side. Flip the scallops and cook for an additional 2 minutes. This should ensure a nice seared crust on the scallops without over-cooking them.

5. Remove the scallops to a platter and tent; repeat the process above with the remaining 6 scallops.

Prepare the plates:

Spoon 3-4 tablespoons of Romesco onto a small plate, top with 3 scallops on each plate.
Garnish with a few strands of green Japanese Salad for added color and texture. (optional)
Serve with a crusty bread to dip in the delicious sauce.

A Spanish Albariño or Verdejo, or a light Italian Vermentino, a soft Sauvignon Blanc, or even a slightly effervescent Portuguese Vinho Verde pair well with this dish. Salud!

Adapted from: https://cooking.nytimes.com/recipes/1016089-martha-rose-shulmans-romesco-sauce