PROSCIUTTO WRAPPED SCALLOPS WITH ROMESCO SAUCE

I really like scallops prepared this way..my husband not so much...so I generally order them out unless I am having a party for more than 2...Make sure you remove the little muscle of the scallop when you slice them. You can usually remove with your hands but you might need a knife..they are tough and you don't really want to eat them.

Romesco sauce is a traditional Spanish sauce with lots of great flavors in WINE, red peppers, garlic, olive oil and almonds. This sauce goes really well with grilled fish and roasted vegetables too. The sauce ends up in a food processor so don't spend a lot of time perfectly chopping the ingredients.


Romesco Sauce

1/4 cup white wine
4 sun dried tomatoes in oil, drained
2 cloves garlic roughly chopped
1/4 cup roasted red peppers (jar) chopped
1/4 cup almonds
4 tbl olive oil
salt
pepper

Combine and bring to a boil: wine, tomatoes and garlic in a sauce pan. Reduce heat and simmer until wine is reduced. Remove and let cool When cool, put tomato mixture into processor or blender. Add peppers, almonds and oil and pulse until pureed. Place in a small bowl, taste and season with salt and pepper if needed. Chill in the refrigerator for at least an hour, but serve at room temperature. Can be made even two days ahead.

Scallops:

24 thin slices of prosciutto (can be cut from about 8 regular size slices)
12 scallops cut in half horizontally
olive oil
salt
pepper
fresh thyme leaves for garnish

Preheat broiler

Place a sheet of parchment paper on a baking sheet. Wrap 1 slice of prosciutto around the center of each scallop and make sure it is sealed. You can prepare the scallops up to 3 hours ahead of time and chill until ready to broil.

Brush the scallops with olive oil and sprinkle with salt and pepper. Broil until the scallops are opaque in the center and the prosciutto gets crispy. Turn the scallops halfway through the 2 minute per side broiling.

Arrange scallops on a serving platter and top each with some room temperature romesco sauce and a few thyme leaves.

Again, don't through the leftover romesco sauce away!!!!!!!
ENJOY!