Seared Alaska Scallops with Romesco on Chips; Correction to Sockeye Salmon Rice Pilaf
First things first...we apologize for an error in the recipe in our last issue (Sockeye Salmon Rice Pilaf with Peas and Mint). The fifth line in the instructions should read, “Stir in rice, cumin, cayenne and turmeric.” (We changed the spice ingredients but failed to reflect that change in the instructions.)
As to today's recipe, a little bit of potato chip won’t hurt any one if enjoyed once a while, and they work wonderfully well in this odd-sounding but delicious recipe from Sunset magazine.
We prefer colorful, healthful root veggie chips such as Terra brand, but potato is good if they’re tasty thick-cut potato chips; just pick out the flattest chips in the bag to use.
This recipe makes more romesco than you’ll need for the scallops (less is hard to make). The leftover sauce would be great with our Alaska Halibut.
Seared Alaska Scallops with Romesco on Chips
Prep time 1 hour
1/4 cup almonds
12 oz of firm-ripe Roma tomatoes, cored
1 thick slice (1 oz) firm-textured French bread, toasted
1/2 cup drained canned roasted red peppers
1/4 cup coarsely chopped Italian parsley
2 tablespoons sherry vinegar or red wine vinegar
1‒2 teaspoons organic cayenne to taste
2 cloves garlic, peeled
About 1/2 teaspoon sea salt
1/4 cup plus 1 tablespoon organic extra virgin olive oil
1‒1/2 pounds Alaska Weathervane Scallops (about 40)
Organic black pepper
1 tablespoon butter
Thick-cut or baked potato or root vegetable chips
Nutrients per appetizer (9 servings): 231 calories, 12.5 g total fat, 2 g saturated fat, 49% calories from fat, 28 mg cholesterol, 15 g protein, 14 g carbohydrate, 2 g fiber, 401 mg sodium, 39 mg calcium, and .2 g omega-3 fatty acids.
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