- 3 large carrots
- 3 small tomatoes
- 1 onion
- 1 head of garlic
- ½ cup hazelnuts
- 1-2 teaspoons pimentón, to taste
- 2-3 teaspoons sherry vinegar, to taste
- ½ cup olive oil, plus additional for drizzling and searing
- Kosher salt and freshly ground black pepper
- 4 large sea scallops
- Flour for dusting
Preheat the oven to 450°.
Split carrots lengthwise. Cut tomatoes, onion and unpeeled head of garlic in half. Place vegetables cut side down on cookie sheet and drizzle with oil. Roast until carrots are brown and charred in spots, and tomatoes, onions and garlic are softened and collapsed, turning once, 20-30 minutes.
Meanwhile, toast hazelnuts in a sauté pan over medium heat until skins are brown and blistered. Pile into a kitchen towel, pinch closed and rub vigorously to release the skins. Add skinned nuts to the bowl of a food processor and grind as finely as possible.
Add carrots, tomato and onion to the processor. Squeeze garlic from skins and add along with pimentón and vinegar, a good pinch of salt. Pulse until smooth. With motor running, add ½ cup olive oil in a slow stream, emulsifying the sauce. Taste for spice and seasoning. You might need to add more pimentón, salt or vinegar. When you’re happy, scrape into a bowl and set aside.
Rinse scallops and pat dry, removing the hard chip of connective muscle at the side. Dust lightly with flour, shaking off excess, and season with salt and pepper. In a small skillet, heat one tablespoon of oil over high heat, just to the smoke point. Sear the scallops until deeply colored, about one minute each side. Remove from pan and keep warm.
Plate small puddles of romesco and top with a seared scallop.