Maine Diver Scallops

We're making Maine Diver Scallops with Chef Thomas Duffy of Spiced Pear Restaurant at The Chanler .

Ingredients:
6- 8 ounces cleaned diver scallops
1 or 2 citrus poached baby artichokes
4 to 6 ounces cleaned wild or organic mushrooms
2 to 3 baby zucchinis sliced thinly
6 ea. Peeled and roasted pearl onions
2 or 3 peeled and marinated tomatoes
2 ounces fresh garbanzo beans ( peeled and blanched)
Romesco sauce
2 to 3 medium sized tomatoes roasted and peeled
½ of a smoked dried ancho ( seeded an pithed)
1 can roasted piquillo peppers
2 ounces toasted almonds
2ounces toasted pistachios
2 ounces pine nuts

Steps:
Toss your tomatoes in a little olive oil and season with salt and and pepper. Roast at 350 degrees for a bout ten minutes. Once cooked p[eel and rough chop and place in the blender.

Toast your almonds and pine nuts with a little salt and oil until golden brown.

Seed and pith your ancho pepper also removing the stem, place about half in the blender.

Strain the liquid from the piquillos add the peppers to the blender and turn the blender on low to chop the mixture, slowly add some of the reserved liquid until the blender moves freely add you pine nuts and almonds , drizzle the olive oil in and season.

Place the mixture in a mixing bowl and folin the toasted chopped pistachios.

Season and sear your scallops being sure not to over cook them (should be cooked medium rare to medium).

Heat a separate pan with oil add your mushrooms until about half cooked add your zucchini and onions and fresh thyme deglaze with vegetable stock add remaining vegetable except the tomatoes and mount with butter once the butter is melted season with salt pepper and fresh chives.

Add the tomatoes and heat to a simmer, strain the liquid

Plate however you desire.