Ingredients;

• Patagonian Scallop Medallions: 300 grams (cut into medallions of approximately 1.5 cm thick)

• Red pepper: 2 pieces

• Almonds: 50 grams

• Garlic cloves: 2 pieces

• Tomato: 1 piece

• Red wine vinegar: 2 tablespoons

• Roasted vegetables (asparagus, peppers, zucchini): 500 grams

Preparation method:

Grill the medallions on a hot grill pan until golden brown on both sides. Make a romesco sauce by pureeing roasted red peppers, almonds, garlic, tomato and red wine vinegar until smooth. Serve the grilled medallions with romesco sauce and roasted vegetables.