Prosciutto-Wrapped Scallops with Romesco Sauce | La Cucina Grandinetti
Delicate sea scallops wrapped in prosciutto, broiled to perfection, served with flavorful Romesco sauce and thyme—adapted from Bon Appetit, June 2010.
Ingredients
- 1/4 cup dry white wine
- 4 sun-dried tomato halves packed in oil, drained
- 1 garlic clove, peeled
- 1/4 cup chopped drained piquillo peppers or roasted red peppers from jar
- 1/4 cup whole almonds
- 3 tablespoons olive oil
- Coarse kosher salt
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