Scallops with Pasta and Romesco Sauce
Need a romantic dinner for two? Make Scallops with Pasta and Romesco Sauce!
Ingredients
- 1 (1 lb.) package tagliatelle pasta
- 1 tomato, chopped
- 1 jar roasted red peppers, drained
- 2 Tbsp. chopped fresh parsley
- 2 Tbsp. sherry vinegar
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1 tsp. paprika
- 1/2 tsp. cayenne pepper
- 2 cloves garlic, minced
- 1/2 cup toasted slivered almonds
- 3/4 cup olive oil
- 2 Tbsp. butter
- 1 Tbsp. finely chopped shallot
- 1 lb. scallops, patted dry
Instructions
- Cook pasta according to package directions. Drain and set aside.
- Add tomato, red peppers, parsley, vinegar, salt, pepper, paprika, cayenne, garlic and almonds. Pulse until finely chopped. With blender running, add oil and process until smooth.
- In a large skillet over medium-high heat, add pasta and sauce. Stir and cook until heated through. Set aside.
- In a separate skillet, melt butter. Add shallots and cook about 2 minutes. Add scallops and cook for an additional 2 minutes, until scallops are opaque. Serve scallops overtop pasta, and garnish with parsley.
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