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Pan-Seared Scallops with Brown-Butter Romesco Sauce and Hazelnuts

This is a 5 minute, 5 star meal! The golden, seared scallops get nestled into the Romesco-wine sauce and toppled with toasted hazelnuts. A pop of parsley at the end lends alittle somethin' somethin' too. We love serving them with warm garlic toasts to sop up any extra sauce.

Chef's Tip: There are a few fun tips in here! First off, dry the scallops before adding them to the butter. This will ensure a nice golden crust. Also! The technique here is to sear the protein, then make the sauce in the caramelized bits left behind... this is called the "fond." Throw that fancy word around next time you're at a dinner party!

Ingredients

  • 2 Tbsp unsalted butter

  • 10-12 large scallops, patted dry

  • Salt

  • Haven's Kitchen Red Pepper Romesco

  • ¼ cup dry white wine

  • About ¼ bunch of fresh parsley, chopped

  • About ¼ cup chopped, toasted hazelnuts

Steps

Step 1

Heat a large pan over medium-high heat. Melt the butter, then add the scallops in a single layer without overcrowding the pan (work in batches if needed)

Step 2

Season with salt and cook for 2-3 minutes on one side, undisturbed, then flip, salt, and cook for another 2 minutes. The scallops should be crisp, lightly browned, and cooked through (they should be totally opaque). Transfer to a plate

Step 3

Add in about ¼ pouch of Red Pepper Romesco sauce and the wine. Scrape up any crispy bits leftover from the scallops. Simmer until the sauce reduces slightly, about 2 minutes

Step 4

Transfer the sauce to a shallow bowl and top with the scallops. Garnish with parsley and chopped hazelnuts

$39.00
4 Pack

Red Pepper Romesco

Our rich, savory ode to a colorful Spanish classic. Starring roasted sweet Piquillo peppers, roasted almonds, & Calabrian chilis. Contains 4 pouches…

4 Pack

Red Pepper Romesco

Our rich, savory ode to a colorful Spanish classic. Starring roasted sweet Piquillo peppers, roasted almonds, & Calabrian chilis. Contains 4 pouches…

Ingredients

Piquillo Peppers (Piquillo Peppers, Water, Salt, Citric Acid), Extra Virgin Olive Oil, Roasted Almonds, White Wine Vinegar, Roasted Garlic, Smoked Paprika, Sea Salt, Crushed Calabrian Chili Peppers.
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This recipe is also great with our Zippy Chili Harissa and Herby Chemichurri sauce.

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