Scallops with Roasted Catalan Sauce by Jose Andres

Taken from Astroview June 2010; serves 4 to 6

For the sauce:

• 1/2 cup Spanish extra virgin olive oil, plus extra for coating the vegetables
• 1 red bell pepper
• 6 ripe plum tomatoes
• 1 head garlic, halved
• 1 Spanish onion
• 3 nora chili peppers (or any dried sweet chili pepper)
• 1/4 cup blanched almonds
• 1 ounce white bread, crust removed
• 1 tbsp sherry vinegar
• 1 tsp pimenton (Spanish sweet paprika)
• 1/2 tbsp salt

For the scallops:

• 2 tbsps Spanish extra virgin olive oil
• 8 large sea scallops
• Salt to taste
• 1 tbsp fresh parsley

Method:

1. Heat the oven to 350’F
2. Lightly brush olive oil over the pepper, tomatoes, garlic and onion and roast for about 25 mins
3. Remove from the oven and peel them. Seed the pepper and tomatoes and cut off their tops
4. Meanwhile, soak the chili in a bowl covered with hot water for 15 mins. Strain, remove the seeds and puree them until smooth. Strain the puree and set aside
5. Heat 1 tbsp of olive oil over low heat. Add the almonds and saute until just browning, then set aside
6. Raise the heat to medium and add the bread to the same pan. Toast the bread and set aside
7. Add the pureed chili to the pan and cook for 30 secs. Remove the pan from the heat
8. To make the sauce, place the peeled roasted vegetables into the blender. Add the almonds, toasted bread, toasted chili paste, vinegar, pimenton and the remaining 7 tbsps of olive oil. Blend into a thick sauce and add salt to taste. Pour the sauce into a bowl and set aside
9. Prepare the scallops by heating a saute pan over medium-high heat. Add 1 tbsp of the olive oil and when hot, add the scallops and sear on both sides for about 30 secs each side. Season to taste with salt and set aside
10. To serve, spoon some sauce onto a serving plate. Place the seared scallops on top. Drizzle with the remaining tablespoon of olive oil and garnish with chopped parsley