Restaurants›Annapolis Market House›Pan Seared Scallops Recipe

Pan Seared Scallops Recipe

Inspired by Annapolis Market House
Time30m
Serves4

Served on top of Spanish Romesco sauce, and an arugula salad with pine nuts, olives, Manchego and lemon dressing.

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Romesco Sauce

If making from scratch, blend roasted red peppers, almonds, garlic, olive oil, vinegar, and spices until smooth. Set aside.

2

Prepare the Arugula Salad

In a large bowl, combine arugula, sliced olives, pine nuts, and Manchego cheese. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper, then drizzle over the salad and toss to combine.

3

Sear the Scallops

Pat the scallops dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Once hot, add scallops and sear for about 2-3 minutes on each side until golden brown and cooked through.

4

Plate the Dish

On each plate, spread a layer of Romesco sauce, top with seared scallops, and serve with a side of arugula salad.

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