Step 1 of 4
Pan-Seared Poppy Seed-Crusted Bay Scallop Salad with Romesco
For the Romesco Sauce, place roasted pepper, tomatoes, oil, almonds, garlic, sherry vinegar, garlic powder and cayenne pepper in blender container; cover. Blend until smooth. (Note: If you like you can toss whole almonds and garlic clove into the blender but I find giving them a rough chop first prevents any large chunks from ending up under the blender blades.) Season with sea salt and freshly ground pepper. Set aside
Step 2 of 4
Pan-Seared Poppy Seed-Crusted Bay Scallop Salad with Romesco
For the Scallops, mix poppy seed, garlic powder and lemon peel in shallow dish. Coat one side of scallops in poppy seed mixture
Step 3 of 4
Pan-Seared Poppy Seed-Crusted Bay Scallop Salad with Romesco
Pan sear scallops in hot oil until browned and cooked through
Step 4 of 4
Pan-Seared Poppy Seed-Crusted Bay Scallop Salad with Romesco
Toss arugula with a squeeze of fresh lemon, sea salt and freshly ground black pepper. To serve, place scallops over salad. Spoon generous dollops of Romesco Sauce over top
Review
Pan-Seared Poppy Seed-Crusted Bay Scallop Salad with Romesco
All done! How did it turn out?
Done