Blog Menu

Scallop Pasta with Catalan Romesco Sauce

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.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 35 minutes
    •    Yield: Serves 4


    •    1 small (5 oz.) tomato, chopped (1 1/4 cups)
    •    2 large roasted red bell peppers (from 1[12-oz.]jar), rinsed
    •    1/4 cup toasted hazelnuts
    •    2 tbsps chopped fresh flat-leaf parsley
    •    2 tbsps sherry vinegar
    •    1 1/2 tsps kosher salt
    •    1 tsp smoked paprika
    •    1/2 tsp cayenne pepper
    •    1/2 tsp black pepper
    •    2 garlic cloves
    •    3/4 cup toasted slivered almonds, divided
    •    3/4 cup extra-virgin olive oil
    •    12 ounces uncooked tagliatelle pasta
    •    2 tbsps salted butter
    •    1 tbsp 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 tbsp thinly sliced chives


  1. Place tomato, bell peppers, hazelnuts, parsley, vinegar, salt, paprika, cayenne, black pepper, garlic, and ½ 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.
  2. 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.
  3. 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.
  4. Divide pasta mixture among 4 bowls. Arrange scallops over pasta; top with cheese, chives, and remaining ¼ cup almonds. Serve immediately.

This great family recipe is thanks to Coastal Living Recipes at


Leave a comment

Please note, comments must be approved before they are published