Recipe excerpted from Spain and The World Table

Ingredients (Serves 8)

Instructions

1. Slice pears into ½-inch thick wedges. Toss with ¼ cup walnut oil and season with ½ teaspoon salt and ¼ teaspoon pepper.
2. Clean scallops and season with salt and pepper. In a large non-stick or seasoned skillet, heat extra-virgin olive oil over medium-high and sear scallops for 1 to 2 minutes per side.
3. In a pot combine first 6 salsa ingredients and cook over medium heat until garlic is light brown and softened, and raisins begin to puff, about 5 minutes. Add chili and anchovies. Remove from heat and cool to room temperature. Transfer mixture to a food processor and process until smooth. Combine stock, parsley and tarragon in a blender and purée until well blended. With food processor running, pour blended stock, lemon juice and salt into mixture. Process until nearly smooth, about 2 minutes. Adjust seasoning and serve at room temperature, or refrigerate for up to 3 days.
4. Arrange 5 pear slices and 3 scallops on each plate. Spoon a rounded teaspoon of salsa over each scallop. Arrange 3 or 4 watercress sprigs over scallops. Drizzle each plate with remaining walnut oil, and garnish with 3 lime wedges.

Spain and The World Table. Copyright © 2008 Culinary Institute of America/Martha Shulman and DK Publishing. All rights reserved.

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Spain and The World Table
By The Culinary Institute of America and Martha Shulman

Buy the cookbook online at chapters.indigo.ca.