Stonington Scallops Recipe
Spring vegetable succotash, spicy romesco, cotija cheese
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Ingredients
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Scallops
Spring Vegetable Succotash
Spicy Romesco Sauce
Garnish
Method
Scallops Preparation
- 1
Sear the Scallops
Pat the sea scallops dry with paper towels. Season both sides with salt and black pepper.
- 2
Heat Olive Oil
In a large skillet over medium-high heat, add 2 tablespoons of olive oil. Once hot, place the scallops in the skillet, making sure not to overcrowd the pan.
- 3
Spring Vegetable Succotash Preparation
- 4
Sauté Vegetables
In the same skillet, add the shallot and garlic, sautéing until fragrant, about 1 minute. Then add green beans, corn, and red bell pepper. Cook for another 5 minutes.
- 5
Add Tomatoes and Broth
Stir in the cherry tomatoes and vegetable broth. Season with salt and black pepper. Let the mixture simmer for 5-7 minutes, until the vegetables are tender but still crisp.
- 6
Finish with Basil
Remove from heat and stir in the chopped fresh basil. Set aside.
Spicy Romesco Sauce Preparation
- 7
Blend Sauce Ingredients
In a food processor, combine roasted red peppers, toasted almonds, minced garlic, olive oil, red wine vinegar, and smoked paprika. Blend until smooth.
- 8
Season Sauce
Taste and season with salt as needed. Set aside.
Assembly
- 9
Plate the Dish
On a serving plate, spoon a generous amount of the spring vegetable succotash. Top with the seared scallops.
- 10
Add Romesco and Garnish
Drizzle the spicy romesco sauce over the scallops, and sprinkle with crumbled cotija cheese and fresh basil leaves for garnish.