Prosciutto-Wrapped Scallops With Romesco
Ingredients
The sauce
-
¼
cup
dry white wine
-
4
pieces
sun-dried tomato halves packed in oil, drained
-
1
clove
garlic
-
¼
cup
chopped drained piquillo peppers or roasted red peppers
-
¼
cup
whole almonds
-
3
Tbsp.
extra-virgin olive oil
-
to taste
kosher salt
-
to taste
freshly ground black pepper
The scallops
-
8
slices
paper-thin prosciutto
-
12
large
dry sea scallops
-
to taste
fresh thyme leaves for garnish
-
extra
for brushing
extra-virgin olive oil
-
to taste
kosher salt
-
to taste
freshly ground black pepper
Instructions
- Combine the wine, sun-dried tomatoes, and garlic in a saucepan and boil, then simmer until reduced by half.
- Transfer the mixture to a food processor, add the peppers, almonds, and olive oil, and blend until coarse; season with salt and pepper.
- Line a baking sheet with parchment and wrap each scallop half with a strip of prosciutto, sealing the ends.
- Preheat the broiler, pat the scallops dry, brush with olive oil, and season with salt and pepper.
- Broil the scallops until opaque and prosciutto is crisp, turning halfway through.
- Serve the scallops topped with romesco sauce and fresh thyme.
Nutrition Facts (estimated)
Servings
24
Calories
49
Total fat
3.0g
Total carbohydrates
1.2g
Total protein
4.5g
Sodium
20mg
Cholesterol
9mg
You might also like