Pan Seared Scallops with Carrot Romesco Sauce

Name: Pan Seared Scallops with Carrot Romesco Sauce
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Cuisine: Spanish
Ingredients: ¼ cup blanched almonds; 2 medium carrots, peeled and cut into 1-inch pieces; 1 small garlic clove; ¼ teaspoon smoked paprika; ¼ teaspoon red chili flakes; 1 tablespoon sherry vinegar; ¼ cup water; 5 tablespoon Olive oil, divided (approximately 5 tablespoons total); 1 tablespoon butter; Sea salt, divided (approximately ¾ teaspoon total); 1 pound sea scallops

Recipe GLPR9f3f23ebd50293

Spanish

Main Course

45 min

642 cal

Servings: 2

Oven

Stovetop

SNAP eligible

Perfectly seared sea scallops with a smoky roasted carrot and almond romesco sauce. The scallops are cooked until golden and tender, then served alongside a silky Spanish-inspired sauce that combines roasted carrots, toasted almonds, smoked paprika, and a touch of sherry vinegar for brightness. A elegant yet simple seafood dish ready in under an hour.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

¼ cup blanched almonds

2 medium carrots, peeled and cut into 1-inch pieces

1 small garlic clove

¼ teaspoon smoked paprika

¼ teaspoon red chili flakes

1 tablespoon sherry vinegar

¼ cup water

5 tablespoon Olive oil, divided (approximately 5 tablespoons total)

1 tablespoon butter

Sea salt, divided (approximately ¾ teaspoon total)

1 pound sea scallops

Directions

Preheat your oven to 400°F. Toss the carrot pieces with 1 tablespoon olive oil on a parchment-lined baking sheet, then season with a pinch of sea salt. Roast for 30 to 40 minutes, stirring halfway through, until the carrots are tender and deeply caramelized at the edges.
Once the carrots are roasted, transfer them to a food processor. Add the blanched almonds, garlic clove, smoked paprika, red chili flakes, sherry vinegar, and ¼ cup water. Pour in the remaining 4 tablespoons of olive oil and ½ teaspoon of sea salt. Pulse until the mixture reaches a smooth, creamy consistency. Taste and adjust seasoning as needed.
Pat the scallops dry with paper towels and remove the small tough side muscle from each one. Season the scallops lightly with sea salt on both sides. Heat a large heavy skillet over high heat until very hot, about 1 minute. Add a thin coating of olive oil followed by the butter, swirling to combine as the butter begins to bubble and turn golden brown.
Carefully arrange the scallops in an even single layer in the hot skillet without overlapping. Do not move them. Cook for 1 to 2 minutes, until a dark golden crust forms on the bottom. Flip each scallop and cook the other side for about 30 seconds. The scallops are ready when they feel just firm to the touch and have reached an internal temperature of 145°F. Do not overcook.
Transfer the scallops to a serving platter, arranging them browned-side up. Spoon the carrot romesco sauce alongside the scallops and serve immediately.

Comments

Grocery List Plus Editorial Staff4.75

Sea scallops are reliably stocked at Harris Teeter and Food Lion seafood counters in Charlotte, and almonds, smoked paprika, and sherry vinegar are easy finds at any major chain—no special stops required. At roughly $18 to $22 per serving depending on scallop pricing, this is restaurant-level indulgence, but the 45-minute timeframe is honest and includes no hidden complexity; pan searing demands attention but not fussy technique. The carrot romesco echoes Spanish roots in a way that feels natural to a coastal North Carolina kitchen, and the dish reheats poorly—it's best eaten the same night while the scallops retain their sear and the sauce is still fresh.