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Ingredients
- Romesco Sauce
- 1/4 C dry white wine
- 4 sun-dried tomato halves in oil drained
- 1 garlic clove, peeled
- 1/4 C chopped, drained roasted red peppers
- 1/4 C whole almonds
- 3 T olive oil
- Kosher salt
- Scallops
- 8 paper thin slices prosciutto, cut lengthwise into 3 long strips
- 12 sea scallops halved horizontally
- Olive oil
- Kosher salt
Preparation
Step 1
Sauce
Combine wine, tomatoes and garlic in sauce pan; bring to boil. Reduce heat and simmer till wine is reduced by half, about 2 minutes. Cool.
Transfer mixture to processor. Add peppers, almonds and oil. Blend until course puree is formed. S&P to taste.
Scallops
Parchment paper. Wrap prosciutto strip around each scallop half. Brush lightly with oil and salt. Broil till opaque in middle and prosciutto is almost crisp. 1-2 minutes per side turning once. Top each with dollop of sauce.