This recipe courtesy of Chef Gerard Viverito CEC, CHE, Director of Culinary Education for Passionfish.org
- 1 to 1 1/4 pounds dry sea scallops (approximately 16)
- 2 teaspoons unsalted butter
- 2 teaspoons Red Palm Oil
- Kosher salt
- Freshly ground black pepper
- Romesco Sauce (recipe follows)
- Remove the small side muscle from the scallops.
- Add the butter and oil to a 12 inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other.
- Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately with sauce.
Makes 2 cups
- 12 blanched almonds
- 10-12 hazelnuts
- 1 head garlic
- 1 slice stale bread
- 2 ripe medium size tomatoes
- 2 large roasted red peppers, well-drained
- 1 cup Red Palm Oil
- 1/2 cup red wine or sherry vinegar
- 1/4 teaspoon red pepper flakes
- Roast garlic by first rubbing off excess dry skin from garlic head. Then place on baking sheet and drizzle a bit of olive oil on top. Roast in oven for 20 minutes at 300F degrees or until garlic on inside is roasted and soft.
- If almonds are not already blanched: While garlic is roasting, blanch almonds, then peel. Make sure almonds are completely dry after blanching. Place almonds and hazelnuts into food processor and process until finely ground.
- Pour a few tablespoons of Red Palm Oil oil into a small frying pan and quickly fry bread until both sides are browned. Remove from pan and allow to cool. Once bread is cooled, tear into 6 pieces and process with the nuts.
- Cut tomatoes into quarters and sauté in same pan, adding oil if needed. Sauté for 4-5 minutes. Remove pan from heat.
- Add sautéed tomatoes and continue to process. Squeeze roasted garlic from the skins into the processor. Place roasted red peppers into the processor with the other ingredients and process until ingredients are a thick puree.
- While processor is running, slowly drizzle in the Palm oil and vinegar. Add salt to taste.