This recipe, adapted from Food and Wine magazine to suit my tastes, can either be served as a starter for a special meal or served along with a green salad for a light meal. The addition of a simple relish of sweet roasted Piquillo Peppers and tangy pickled Jalapeños provides a nice counterpoint to the richness of the scallops and sauce. It’s very easy to make. Give it a try!

serves 4
Ingredients:

1-2 anchovy fillets (to taste) coarsely chopped
1 tablespoon coarsely chopped pistachios
1 tablespoon capers, drained
1 garlic clove, coarsely chopped
2 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
pinch of cayenne
12 sea scallops, tough muscle removed
2 tablespoons bottled roasted Piquillo peppers minced
1 teaspoon bottled pickled Jalapeños minced
pinch of salt

Preparation:

1. Make the sauce: add the first seven ingredients to a small food processor, blender, or Magic Bullet, and puree until smooth. Set aside for up to 4 hours at room temperature.

2. Make the relish: mix and mash the Piquillo and Jalapeño together along with a tiny pinch of salt.

3. Cook the scallops: salt and pepper the scallops and sear them on a lightly oiled, very hot cast-iron skillet. Two minutes per side. Don’t move them until you flip them. Remove from the heat and plate.

4. Plate: place 1 tablespoon of sauce on a small plate, spread it, and place 3 scallops atop the sauce on each plate. Top each scallop with a small amount of sauce and a ¼ teaspoon of mashed Piquillo-Jalapeño relish.

5. Garnish with snipped curly parsley and serve with crusty bread for sopping up the delicious sauce.

Wine pairing: Sauvignon Blanc, Vermentino, Verdejo, or Chablis would all work with this rich, tangy dish.

https://www.foodandwine.com/recipes/warm-seafood-salad-pistachio-and-capers

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