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September 24, 2012

Prosciutto-Wrapped Scallops with Romesco Sauce

Romesco is a popular sauce in Spain. It consists of finely ground tomatoes, usually sundried, red bell peppers, onion, garlic, almonds and olive oil. It is usually served with grilled fish or poultry.

Makes 24
Prep time: 15 minutes
Total time: 24 minutes

Romesco Sauce

  • 1/4 cup dry white wine
  • 4 sun dried tomato halves packed in oil, drained
  • 1 garlic clove, peeled
  • 1/4 cup roasted red peppers, chopped
  • 1/4 cup whole almonds
  • 3 tablespoons olive oil
  • kosher salt to taste


  • 8 paper thin slices prosciutto, each slice cut lengthwise into 3 strips
  • 12 sea scallops, halved horizontally
  • olive oil
  • coarse kosher salt
  • fresh thyme leaves, for garnish


    Romesco Sauce: Combine wine, tomatoes, and garlic in a small saucepan and bring to a boil.

    Reduce heat and simmer until wine is reduced by half, about 2 minutes. Remove from heat and cool.

    Transfer tomato mixture to a food processor. Add peppers, almonds, and oil and blend until a coarse puree forms. Transfer to a small bowl.

    Season to taste with salt and pepper. (Can be made up to two days ahead.) Cover and chill. Let come to room temperature before using (about 1 hour).

    Scallops: Line a rimmed baking sheet with parchment paper.

    Wrap 1 prosciutto strip around the center of each scallop half, pressing ends together to seal. Arrange scallops on prepared sheet. (May be done up to 4 hours ahead.) Cover and chill.

    Preheat broiler. Brush scallops lightly with olive oil. Sprinkle lightly with salt and pepper.

    Broil scallops until opaque in the center and prosciutto is almost crisp, turning scallops half-way through, typically 1-2 minutes a side, depending on scallop size.

    Arrange scallops on a platter and top each with a small dollop of Romesco sauce and a few thyme leaves.

  • Posted by terri at September 24, 2012 08:56 PM