Romesco is a Spanish sauce made from tomatoes, olive oil, garlic, roasted red bell pepper and almonds. This versatile sauce is served on salads, grilled vegetables, meats, chicken and seafood.
25m
PREP TIME
10m
COOK TIME
335
CALORIES
17
INGREDIENTS
Servings: 4
Ingredients
- Romesco Sauce
- 1 red bell pepper, roasted, seeded, peeled and coarsely chopped
- 1/4 cup roasted cherry tomatoes
- 1/4 cup olive oil
- 8 or 9 whole almonds, coarsely chopped (1 tablespoon)
- 1 clove garlic, coarsely chopped
- 1 tablespoon sherry vinegar
- 1/2 teaspoon McCormick Gourmet™ Organic Garlic Powder
- Pinch McCormick Gourmet™ Sicilian Sea Salt
- 1/2 teaspoon McCormick Gourmet™ Organic Cayenne Red Pepper
- Freshly ground McCormick Gourmet™ Organic Whole Black Peppercorns
- Poppy Seed-Crusted Bay Scallop Salad
- 2 teaspoons McCormick Gourmet™ Organic Poppy Seed
- 1 teaspoon McCormick Gourmet™ Organic Garlic Powder
- 1 teaspoon McCormick Gourmet™ California Lemon Peel
- 1 pound bay scallops
- Extra virgin olive oil
- 8 ounces arugula leaves
- Juice of 1 lemon
INSTRUCTIONS
- 1 For the Romesco Sauce, place roasted pepper, tomatoes, oil, almonds, garlic, sherry vinegar, garlic powder and cayenne pepper in blender container; cover. Blend until smooth. (Note: If you like you can toss whole almonds and garlic clove into the blender but I find giving them a rough chop first prevents any large chunks from ending up under the blender blades.) Season with sea salt and freshly ground pepper. Set aside
- 2 For the Scallops, mix poppy seed, garlic powder and lemon peel in shallow dish. Coat one side of scallops in poppy seed mixture
- 3 Pan sear scallops in hot oil until browned and cooked through
- 4 Toss arugula with a squeeze of fresh lemon, sea salt and freshly ground black pepper. To serve, place scallops over salad. Spoon generous dollops of Romesco Sauce over top
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