Seared Romesco Scallops on Sweet Potato Chips

Beautiful, simple and so delicious! The flavors and textures in this easy to assemble appy are amazing together. ScallopsRomesco3

Prepare the Romesco Sauce, and set aside.RomescoSauce3

Pan fry the scallops in a bit of oil or butter, and lightly season with pepper. Salt can quicken toughen tender scallops, so season with the salt after they are cooked. Scallops don’t take very long to cook, and they can go from tender to rubbery very quickly.ScallopsRomesco2

To assemble, place a scallop on a potato or veggie chip and top with a small spoonful of the romesco sauce. These appys can be served warm or at room temperature.ScallopsRomesco1


Seared Scallops on Sweet Potato Chips

Marla Hingley
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Servings 20


  • 20 Veggie Chips like Terra brand Sweets & Beets
  • Romesco Sauce - 1/2 recipe


  • 20 med-large raw scallops
  • Pepper
  • 1 Tbsp butter margarine
  • 1 Tbsp olive oil
  • Salt to taste


  • Wash and pat dry the scallops and season with a bit of pepper (salt can quicken toughen tender scallops, so season with salt after they are cooked).
  • In a large skillet heat oil and butter over medium-high heat. Place scallops in hot pan and sear on both sides, about 2-4 minutes per side depending on thickness. You want them to still have a moist texture, so test one to make sure you don’t over cook them.
  • You may need to cook them in 2 batches in you have a lot of scallops, if you over-crowd them too much of their moisture will released and they will steam rather than sear.
  • To serve, place the chips on a platter and top each with a hot scallop. Add a small dollop of Romesco sauce to each. Can also be served at room temperature.


*If you are buying frozen scallops, make sure you are buying the real thing. I bought a frozen pack of 2 skewers of scallop from the seafood counter at my grocery store (they were pre-packed and frozen elsewhere). The only label on the package said “Scallop Medallions”. Once I got them home and defrosted them I realized that they were not ‘real’ scallops, but a compressed pureed mixture of…I’m guessing it was scallop bits and pieces. They tasted terrible and were nothing like the texture of real scallops – just something to be aware of.
Tried this recipe?Let us know how it was!
See also
Kale & Hemp Heart Spread


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