Seared Scallops with Spicy Red Pepper Sauce

Get ready. Preheat your oven to 325°F. Rinse the scallops under cold water. If they have a small abductor muscle attached to the side (also known as the “foot”), pull it off and discard it. Pat them dry with paper towels, then place them between two layers of paper towels and set aside.

Toast the almonds. Spread the almonds on a baking sheet in a single layer. When your oven is hot, add the almonds and toast, tossing occasionally until they’re golden brown and fragrant, 10 to 15 minutes.

Make the sauce. Add the bell peppers to a food processor (if you roasted them yourself, first peel away their skins and tear them into strips, discarding the seeds). To the processor, add the garlic, chili flakes, balsamic vinegar, black pepper, 1/2 cup of the toasted almonds, 1 tablespoon of the olive oil, and 1/4 teaspoon of salt. Blend until smooth. If the mixture seems too thick, blend in a little more olive oil. Taste to check the seasoning—the dip should taste salty and spicy. Set aside.

Get ready to cook the scallops. Crush the remaining almonds in a mortar and pestle, or use a knife to finely chop. Remove the paper towel from the scallops and pat dry with another clean paper towel. The drier you get them, the better they’ll caramelize. Lightly season the scallops with salt.

Sear the scallops. In a stainless-steel pan over medium heat, heat the remaining 1/4 cup of olive oil. When the oil starts to smoke, add the scallops and cook without nudging for 1 1/2 minutes. Flip and cook the other side for 1 1/2 minutes. Both sides should have a golden caramelization.

Serve. Serve the scallops on top of the red pepper sauce. Finish with a sprinkle of crushed almonds, smoked paprika, chili flakes, and a drizzle of olive oil. Enjoy.