Ingredients

1/4 cup almonds

12 ounces firm-ripe Roma tomatoes, cored

1 thick slice (1 oz.) firm-textured French bread, toasted

1/2 cup drained canned roasted red peppers

1/4 cup coarsely chopped Italian parsley

2 Tablespoons sherry vinegar or red wine vinegar

2 teaspoons hot paprika

2 cloves garlic, peeled

About 1/2 teaspoon salt

1/4 cup plus 1 Tablespoon extra-virgin olive oil

1-1/2 pounds Alaska Scallops (about 1-1/2 inches wide)

Fresh-ground black pepper

1 Tablespoon butter

Thick-cut or baked potato chips

Description

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