GOLDEN VALLEY, Minn. - Anthony Leonhardi, executive chef of Pittsburgh Blue at Galleria, stopped by the KARE 11 News at 4 to demonstrate how to make one of the restaurant’s new fall menu items – Scallops Romesco.

Scallops Romesco

Serves 4

Pan Seared Scallops

1 to 1 1/4 pounds dry sea scallops, approximately 16
1 tablespoons olive oil
Kosher salt

Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
Add the oil to a 12 to 14-inch saute pan on high heat. Salt the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately

Romesco Sauce

· 12-ounce piquillo peppers

· 1 cup marcona almonds

· 1 fresno pepper

· 2 tablespoons olive oil

· 1 teaspoon kosher salt (more to taste)

· 1 cloves garlic

· 1 teaspoon sherry vinegar

In a food processor, puree the garlic, peppers and salt. Add the almonds, oil, vinegar and process until almonds are roughly chopped. Add the piquillo peppers and process until mostly smooth.

Parmesan roasted cauliflower

2 head cauliflower
2 onion sliced
1 thyme sprigs
4 garlic cloves
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
1 cup grated Parmesan

Preheat oven to 425°F. Cut 1 head cauliflower into florets; toss on a large rimmed baking sheet with sliced medium onion, thyme sprigs, garlic, and olive oil; season with kosher salt and freshly ground black pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with 1/2 cup grated Parmesan, toss to combine, and roast until cauliflower is tender, 10-12 minutes longer.

Click here for more information about the Galleria Edina.