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Spiced Seafood Stew
Romesco is a Spanish sauce made from tomatoes, olive oil, garlic, roasted red bell pepper and almonds. This versatile sauce is served on salads, grilled vegetables, meats, chicken and seafood.
(amount per servings)
Total Calories: 335
Test Kitchen Tips:
•To roast the bell pepper and the cherry tomatoes, preheat broiler. Halve and core the pepper. Remove the top, ribs and seeds. Place the pepper halves on a baking sheet, cut-side down. Add cherry tomatoes. Broil 5 to 7 minutes or until tomatoes are slightly charred and the skin of the pepper has blistered and blackened over the entire surface. Transfer pepper to a paper bag. Close bag. Let stand 15 minutes or until peppers are cool enough to handle. Peel off blackened skin. Use roasted cherry tomatoes without peeling
• Pat scallops dry with paper towels before cooking. This will ensure that they brown nicely instead of steaming in the skillet.
This recipe was created by Cat Cora, Bon Appétit Executive Chef, for the McCormick® Gourmet Collection.
Recipe by Gourmet
Cook, submit and win! You’ve got until 12/24 at 11:59 p.m. to create a culinary masterpiece for December Feast using this week’s 4 ingredients. Home cooks, start your ovens.
The Gourmet Menu Collections help you find the perfectly paired four course menu for your next dinner party. You can even get a timeline that tells you exactly when to cook everything on the menu. Or you can choose to build your own menu by choosing each recipe one at a time.
This recipe features Sicilian Sea Salt. Here are a few more delicious ways to use it.