Imagine transforming your home kitchen into a gourmet restaurant with just one extraordinary dish. These pan-seared scallops with carrot romesco sauce aren't just a meal—they're a culinary journey that will transport your taste buds straight to the vibrant coastal regions of Spain. With a perfect golden sear, tender seafood, and a rich, nutty sauce that will make your guests wonder if a professional chef secretly took over your kitchen, this recipe is about to become your new showstopping favorite.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 1 lb sea scallops
- 2 large carrots, roasted
- 1/4 cup almonds
- 1 red bell pepper, roasted
- 2 cloves garlic
- 2 tbsp olive oil
- Salt to taste
- Fresh parsley for garnish
Instructions
- Prepare the roasted vegetables: Preheat the oven to 425°F (220°C). Chop carrots and red bell pepper into large chunks, toss with 1 tablespoon olive oil, and roast for 20-25 minutes until caramelized and tender.
- For the Romesco sauce, toast almonds in a dry skillet over medium heat until golden and fragrant, about 3-4 minutes. Remove and let cool.
- In a food processor, combine roasted carrots, roasted red pepper, toasted almonds, garlic cloves, remaining olive oil, and a pinch of salt. Blend until smooth, adjusting consistency with a little water if needed.
- Pat scallops dry with paper towels and season both sides with salt. This ensures a perfect golden sear.
- Heat a large stainless steel or cast-iron skillet over high heat. Add a thin layer of olive oil and heat until just smoking.
- Place scallops in the pan, ensuring they are not touching each other. Sear for 2-3 minutes on the first side until a golden-brown crust forms.
- Flip scallops and cook for an additional 1-2 minutes on the other side. They should be opaque in the center and have a golden exterior.
- Spread the carrot romesco sauce on serving plates, place seared scallops on top, and garnish with chopped fresh parsley.
- Serve immediately while scallops are hot and sauce is at room temperature.
Tips
- Moisture is the Enemy: Always pat scallops completely dry before cooking. Excess moisture prevents that coveted golden-brown crust.
- High Heat is Essential: Use a stainless steel or cast-iron skillet and ensure it's scorching hot before adding scallops.
- Don't Overcrowd the Pan: Give each scallop breathing room. Overcrowding leads to steaming instead of searing.
- Timing is Critical: 2-3 minutes per side is the sweet spot. Overcooking turns scallops rubbery.
- Quality Matters: Choose large, fresh sea scallops for the best texture and flavor.
- Sauce Prep Tip: Make the romesco sauce ahead of time to reduce day-of cooking stress.
- Serve Immediately: Scallops are best enjoyed piping hot, right after cooking.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 12g
Protein: 25g
Fat: 16g
Saturated Fat: 2g
Cholesterol: 45mg
