Active Time: 35 MinsTotal Time45 Mins
Yield: Serves 4
Coming from the Catalonia region of Spain, Romesco is a versatile sauce made from nuts and red peppers. It works great on roast chicken, grilled vegetables, or this Spanish-inspired pasta adorned with shaved Manchego cheese and slivered almonds.
- 1tomato, chopped (1 1/4 cups)
- 2large roasted red bell peppers (from 1[12-oz.]jar), rinsed
- 1/4 cup toasted hazelnuts
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons sherry vinegar
- 1 1/2 teaspoons kosher salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 2garlic cloves
- 3/4 cup toasted slivered almonds, divided
- 3/4 cup extra-virgin olive oil
- 12 ounces uncooked tagliatelle pasta
- 2 tablespoons salted butter
- 1 tablespoon finely chopped shallot (from 1 shallot)
- 1 1/2 pounds bay scallops, drained, rinsed, and patted dry
- 1 ounce Manchego cheese, shaved (about 1/2 cup)
- 1 tablespoon thinly sliced chives
How to Make It
Place tomato, bell peppers, hazelnuts, parsley, vinegar, salt, paprika, cayenne, black pepper, garlic, and 1/2 cup of the almonds in a blender; pulse until finely chopped, 6 to 8 times. With processor running, slowly pour oil through opening in lid. Process until smooth, and set aside.
Cook pasta according to package directions; drain. Combine pasta with tomato mixture in a large skillet; cook over medium-high, stirring often, until heated through, about 3 minutes. Cover; remove from heat.
Melt butter in a separate large skillet over medium-high. Add shallot; cook, stirring often, until translucent, 1 to 2 minutes. Add scallops; cook, stirring occasionally, until slightly firm, about 2 minutes. Remove from heat.
Divide pasta mixture among 4 bowls. Arrange scallops over pasta; top with cheese, chives, and remaining 1/4 cup almonds. Serve immediately.
Source: Read Full Article