Scallops with Charred Scallions and Marcona Romesco

The Marcona almonds make an extra-rich, nutty romesco sauce for these cast-iron gems from the sea! Seemed to me like the perfect lunch or dinner on Good Friday!!
(serves 4)

Romesco Sauce:
1 large red bell pepper
1/2 cup Marcona almonds
2 garlic cloves, crushed
1 T. sherry vinegar
1/4*-1/2 t. crushed red pepper flakes
1/2 cup EVOO
Kosher salt and freshly* ground pepper

Scallops and Greens:
1/4 cup plus 1 T. EVOO
24 scallions (10 oz.) halved crosswise
12 large sea scallops, cleaned and muscle removed*
Kosher salt and freshly* ground pepper
2 T. unsalted Kerrygold* butter
3 garlic cloves
1 lemon* thyme sprig
2 oz. pea tendrils or shoots
1&1/2 t. fresh lemon juice

Chopped Marcona almonds, for garnish
Lemon crowns*, for garnish

Make the romesco sauce: Roast the bell pepper directly over a gas flame or under the broiler, turning often, until charred all over, about 10 mins. Transfer to a bowl, cover with plastic wrap, and let steam 15 mins. I put mine in paper bags with the top rolled down to close*. Peel, core, and seed the roasted red pepper. In a food processor, pulse the roasted pepper with the almonds, garlic, vinegar, crushed red pepper flakes until minced. With the machine on, slowly drizzle in the olive oil until fully incorporated. Season with S&P. 

Prepare the scallops and greens: In a large cast-iron skillet, heat 2 T. of oil. Add the scallions, season with S&P, and cook over moderately high heat, turning, until lightly charred all over, about 5 mins. Transfer to plates and wipe out the skillet. Heat 2 more T. oil in the skillet. Season the scallops with S&P, and cook over moderately high heat until golden on the bottom, about 2 mins. Add the butter, garlic, and thyme, and flip the scallops. Cook, basting with the butter, until just opaque throughout, about 2 mins. longer. Discard the garlic and the thyme. Arrange scallops on the scallions. In a small bowl, toss the pea tendrils with the remaining 1 T. of olive oil and the lemon juice; season with S&P. Top the scallops with the pea tendrils; garnish with the chopped almonds and lemon crowns. Serve with the romesco sauce.

"When it's all said and done, the only thing that will REALLY matter is whether or not you know Jesus Christ as your Lord and Savior!"

Happy Good Friday. Easter's a'coming!!!!

Love,

Machete Millett