Fried Squid and Scallops with Romesco Sauce

Ingredients

Fish

• 8 scallops
• 4 oz squid rings or calamari
• 1/4 cup flour
• 1 tsp salt
• 1 tsp pepper
• 1 tsp white pepper
• 1 egg
• 1 tablespoon milk
• 1/3 cup oil for frying
• 1 whole lemon, sliced into wedges

Romesco Sauce

• 3 tomatoes
• 3 tsp olive oil
• 1 onion, chopped
• 5 garlic cloves, chopped
• 5 oz chopped pimento
• 1 tsp dried red pepper flakes
• 2 tsp redwine vinnegar
• 3 tsp red wine
• 5 tsp stock
• salt
• 6 roasted almonds

Cooking

Fish

1. toss fish in the flour mixture. beat together the egg and milk. heat the oil in a deep heavy-base frying pan.
2. dip the floured fish into egg-milk wash and shake off excess. dip back in the flour mixture and add to the hot oil in the frying pan. do so in batches in needed. fry for 2 - 3 minutes per side until golden brown. set on a wired pan rack with a paper towel to drain grease.

Romesco Sauce

1. boil tomatoes in water for 1 minute until skin stars to peel away a bit. then add them to ice water. peel away the skin and roughly chop tomato.
2. heat 2 tsp of the oil in a pan and add the onion, half of the garlic and cook until onion is soft. add the pimento and tomatoes, red pepper flakes, wine and stock. cover and simmer for 30 minutes.
3. toast almonds in oven under broiler until brown on each side. transfer to a food processor or blender and grind coarsely. add the remaining oil and the red wine vinegar and the other half of the garlic and salt. add in the tomato pimento sauce and combine together until a thick sauce consistency (like a cocktail sauce consistency).
4. serve by platting up the fish and place some lemon wedges along side. pour some sauce in a ramekin and place along side to dip fish in.

bon appetit