Prosciutto-Wrapped Scallops with Romesco Sauce

By ssauchuk

Bon Appetit June 2010

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.