Seared jumbo scallops

Ingredients

Romesco sauce
1/4 cup toasted and peeled hazelnuts
1/4 cup toasted whole almonds
4 pieces jarred piquillo peppers or 2 jarred red peppers
2 anchovy fillets
2 garlic cloves
4 to 6 basil leaves
2 tbsp. sherry vinegar
1 tsp. harissa
1 tsp. kosher salt
1/2 cup extra virgin olive oil

Smoked leeks and seared scallops
2 large leeks
Kosher salt and fresh ground black pepper, to taste
8 jumbo scallops
Extra virgin olive oil
Smoked paprika, to taste
1 lemon

Instructions

For sauce: Place all ingredients, except olive oil, in a food processor and pulse until the consistency of pesto. Stir in olive oil and season with salt. The romesco can be made the day before and refrigerated.

For leeks: Trim leeks until there is only 1/3 of the green top left. Cut the root end off. Cover leaks in cold water and soak for at least 30 minutes to remove any sand in the layers.

Build a small to medium charcoal fire and let it burn until you have all white embers. Drain leeks, then place directly on the embers.

Continue to rotate leeks until they are completely blackened, about 15 minutes.

Wrap leeks in newspaper or place in a container and cover with a lid or plastic wrap. Let steam until cool, about 20 minutes.

Once cool, peel the charred outer leaves until there is just the soft inside left. Slice cooked leeks in half lengthwise and then cut into a large dice (about 2-inch pieces). Toss pieces with a little olive oil and a little salt and pepper. These can be prepared the day before and refrigerated.

For scallops: Coat scallops with a little olive oil. Season with salt and a couple pinches of smoked paprika. Heat a nonstick pan over medium heat. Place 1 tbsp. olive oil in the pan.

Sear scallops on both sides and cook until medium rare to medium, 2 to 3 minutes per side. Remove scallops and keep warm.

To serve: Add diced leeks to pan and warm through. Spread romesco on a serving platter. Place warm leeks on the sauce. Place warm scallops on the leeks. Drizzle some olive oil over the scallops. Squeeze the lemon over the scallops and serve.

Serves 4 as an appetizer

Photo: © 2024 Paige Green