Home Recipes Scallops Pasta with “Romesco” Sauce

Scallops Pasta with “Romesco” Sauce

Just a handful of ingredients, this Fish Pasta is a perfect dish for a weeknight dinner.

500 g	spaghetti
20	medium-sized scallops
2 tbsp	olive oil
1 tbsp	salted butter
	Chopped chives for garnish
	Sea salt and pepper from the mill for seasoning
	For the Sauce
100 g	grilled red peppers (glass, can)
¼ tsp	chilli flakes (dried)
1	can of tomatoes, 400g (without the liquid)
40 g	natural, chopped almonds, slightly toasted
1 tbsp	olive oil
1-2	cloves of garlic, amount according to taste
	juice of half a lemon

Step 1
Put all sauce ingredients in a mixer and puree the whole thing until a creamy texture is achieved. Season to taste with sea salt, pepper and a little sugar. Then carefully heat in a saucepan over medium heat.
Step 2
In the meantime, bring a large saucepan of salted water to a boil and cook the spaghetti according to the instructions in the package. Drain and set aside in a covered saucepan.
Step 3
While the pasta is cooking: Heat the butter and the remaining 2 tablespoons of olive oil in a large pan over high heat. Season both sides of each scallop with a pinch of salt and fry until both the top and bottom are nicely browned (about 2 minutes per side).
Step 4
Add the sauce to the scallops in the pan and simmer for one minute so that the flavors combine. Now mix with the cooked spaghetti and divide between 4 plates and sprinkle with chives. Serve immediately.

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