Seared Scallops with Romesco, Brussels Sprouts with Pancetta

This week, I decided to do the Seared Scallops with Romesco from the Toro Bravo cookbook and pair it with some Brussels Sprouts with Pancetta.

Everything came out near perfect, but this was a reminder that I need more cast iron… One of these days, I’m going to break down and get some Finex.

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To drink, I went a bottle of Witchfinder from Holy Mountain.