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SERVES:

4

INGREDIENTS:

12-16 large sea scallops (dry packed, no water added are best)
Salt and pepper
Olive oil for sautéing scallops
For the puree:
1/2 cup sliced, pitted Spanish style green olives
1/2 cup sliced almonds
1 small clove garlic
2 cups loosely packed parsley leaves
Olive oil as needed (approx.1 cup)
1-2 cups sliced roasted red peppers
Olive oil and sherry wine vinegar for dressing peppers (2-3 parts oil to 1 part vinegar)
Salt to taste
Red pepper flakes to taste

PROCEDURE:

Use a blender or a food processor to puree 1/2 cup pitted, sliced Spanish style green olives, 1/2 cup sliced almonds, 1 small clove garlic and 2 loosely packed cups of parsley leaves with enough olive oil to give it a pesto consistency.
You may need to stop the machine once or twice and push the parsley leaves down into the mix as you are adding the oil.
Drain as many roasted red peppers as you think you'll need, remove any seeds that are attached and then slice those crosswise into 1/2-inch thick strips and put them into a small mixing bowl.

Dress those with a little oil and vinegar and, since this is a Spanish style meal, you can use sherry vinegar or use a little balsamic vinegar instead and add extra virgin olive oil (approximately three parts oil to one part vinegar) and salt and red pepper flakes to taste, mix it up and set it aside. 

Use a large, non stick pan with a splash of olive oil on medium high heat to sear the salt and pepper seasoned scallops until they are a nice golden brown and caramelized on both sides.

Try to leave a little room between each scallop so they can caramelize without steaming and large scallops will take about 5 to maybe 6 minutes total. 

To serve, put some of the marinated red peppers in the center of a plate and put a generous swirl of the olive puree around that and finish with some of the scallops around that.

HINTS:

This flavor combination is also really good with pork or chicken or other seafood like salmon or shrimp.