Pan-Seared Poppy Seed-Crusted Bay Scallop Salad with Romesco Sauce

Name: Pan-Seared Poppy Seed-Crusted Bay Scallop Salad with Romesco Sauce
Yield: Servings
Ingredients: 1 roasted red bell pepper, seeded, peeled and coarsely chopped; 1/4 cup roasted cherry tomatoes; 1/4 cup olive oil; 8-9 whole almonds, coarsely chopped; 1 tablespoon Sherry wine vinegar; 1/2 teaspoon McCormick® Gourmet Collection™ Garlic Powder; 1/2 teaspoon McCormick® Gourmet Collection™ Ground Cayenne Pepper; Pinch of salt; McCormick® Gourmet Collection™ Tellicherry Black Peppercorns, freshly ground; 2 teaspoons McCormick® Gourmet Collection™ Poppy Seeds; 1 teaspoon McCormick® Gourmet Collection™ Garlic Powder; 1 teaspoon McCormick® Gourmet Collection™ Lemon Peel; 1 pound bay scallops; Extra-virgin olive oil; 8 ounces arugula; 1 lemon, juiced; Kosher salt, to taste; McCormick® Gourmet Collection™ Tellicherry Black Peppercorns, freshly ground

By Cat Cora

March 31, 2009

Recipe notes