Apr 222020

Seared Scallops with Romesco Sauce

Seared Scallops with Romesco Sauce

Romesco Sauce pairs well with any kind of fish or shellfish, but it’s especially delicious with seared scallops.



  1. Rinse the scallops. Place 2 layers of paper towels on a baking tray, lay out the scallops and cover with a 2 layers of paper towels. Gently pat the scallops until they are as dry as possible.
  2. Heat the olive oil in a heavy skillet and add the scallops, leaving at least ½” space between them. (Cook in batches if needed.)
  3. Sprinkle with saffron sald. Cook the scallops for 2 minutes, making sure not to move them or touch them at all.
  4. Turn the scallops over with a pair of tongs and add the butter to the pan. Let the scallops cook for 1-2 minutes more, basting the scallops with the butter.
  5. Remove the scallops from the pan and serve with a generous scoop of Romesco Sauce, drizzle with a little of the butter sauce and top with freshly ground pepper.

About Keli Sim DeRitis

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+