Seared Scallop on Roasted Pepper Purée with Hazelnut Picada

Preheat oven to 200°C (400°F). Place whole bell peppers and tomato on a baking sheet, drizzle with 2 tbsp olive oil, and roast for 25-30 minutes, turning once, until skins are deeply charred and collapsed.

Transfer peppers to a bowl and cover tightly with plastic wrap. Let steam for 10 minutes — this loosens the skins effortlessly.

Peel off skins, seed peppers, and strain their juices through a fine sieve. Set juices aside.

In a small saucepan over medium-low heat, soften 2 cloves minced garlic in remaining 2 tbsp olive oil for 2 minutes until fragrant but not browned.

Add peeled peppers, reserved juices, and roasted tomato to a blender. Purée until completely smooth. Season with salt, adjust consistency with a splash of water if needed. Keep warm in a bain-marie.

In a dry skillet over medium heat, toast hazelnuts for 3-4 minutes, shaking frequently, until golden and fragrant. Transfer to a board and rub vigorously with a kitchen towel to remove loose skins.

Working in a mortar (or using a heavy knife on a board), pound the toasted hazelnuts with 1 clove garlic and a pinch of salt until you have a coarse, sandy crumble — some texture is essential.

Add chopped parsley and continue pounding to integrate. Drizzle in 3 tbsp olive oil slowly while pounding, working until you have a rustic, emulsified paste. Set aside.

Remove scallops from refrigeration 10 minutes before cooking. Pat each one absolutely dry with paper towels — moisture is the enemy of a good sear. Season generously with salt and black pepper on both sides.

Heat a heavy-bottomed skillet over high heat for 2 full minutes until screaming hot. Add 2 tbsp olive oil and wait until it shimmers and flows like water across the pan.

Lay scallops in the pan, spaced apart without crowding. Sear undisturbed for 90 seconds to 2 minutes until a deep golden crust forms on the bottom. Flip and cook another 60-90 seconds. Scallops should feel slightly firm with a clear, opaque center — do not press them.

Spoon warm roasted pepper purée into the center of each warmed plate, smoothing into a swoosh.

Place 2 seared scallops per portion atop the purée.

Spoon hazelnut picada over and around the scallops — let it cascade naturally.

Serve immediately while the scallops are at their peak, with extra parsley for color if you like.

CRITICAL TEMPERATURE CHECK: Verify that scallops reach an internal temperature of at least 63°C (145°F) for 4 minutes or equivalent pasteurization time to ensure food safety, particularly given the ambiguity around dried vs. fresh scallops in this recipe.