Scallops with Charred Scallions and Marcona Romesco

1. 1

   Make the romesco Roast the bell pepper directly over a gas flame or under the broiler, turning often, until charred all over, about 10 minutes.

2. 2

   Transfer to a bowl, cover with plastic wrap and let steam for 15 minutes.

3. 3

   Peel, core and seed the roasted bell pepper.

4. 4

   In a food processor, pulse the roasted pepper with the almonds, garlic, vinegar and crushed red pepper until minced.

5. 5

   With the machine on, slowly drizzle in the olive oil until fully incorporated.

6. 6

   Season with salt and black pepper.

7. 7

   Prepare the scallops and greens In a large cast-iron skillet, heat 2 tablespoons of the olive oil.

8. 8

   Add the scallions, season with salt and pepper and cook over moderately high heat, turning, until lightly charred all over, about 5 minutes.

9. 9

   Transfer to plates and wipe out the skillet.

10. 10

    Heat 2 more tablespoons of oil in the skillet.

11. 11

    Season the scallops with salt and pepper and cook over moderately high heat until golden on the bottom, about 2 minutes.

12. 12

    Add the butter, garlic and thyme and flip the scallops.

13. 13

    Cook, basting with the butter, until just opaque throughout, about 2 minutes longer.

14. 14

    Discard the garlic and thyme.

15. 15

    Arrange the scallops on the scallions.

16. 16

    In a small bowl, toss the pea tendrils with the remaining 1 tablespoon of olive oil and the lemon juice; season with salt and pepper.

17. 17

    Top the scallops with the pea tendrils, garnish with chopped almonds and serve with the romesco.

* Per serving · 4 servings · Values may vary.