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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 Tip: There are a few fun tips 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!


  • 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


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

Red Pepper Romesco

A smoky Spanish sauce with flame-kissed piquillo peppers, tingly Calabrian chilies, creamy roasted almonds, and sweet caramlized garlic. Drizzle it on…

This recipe is also great with our Herby Chimichurri sauce.

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