Seared Prosciutto-Wrapped Scallops with Romesco SauceClick to See How-To Video!
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Seared Prosciutto-Wrapped Scallops with Romesco Sauce

Prep: 15 minutes
Cook: 5 minutes • Serves: 4

2 (1/2-inch-thick) slices baguette
1 garlic clove
1/2 cup canned fire roasted tomatoes
1/4 cup drained roasted red peppers
2 tablespoons chopped fresh parsley
2 tablespoons olive oil
2 tablespoons sherry vinegar
1 tablespoon fresh lemon juice
1 tablespoon sliced almonds
1/2 teaspoon smoked paprika
1/4 teaspoon chili powder
12 frozen sea scallops, thawed
6 slices prosciutto, halved lengthwise
1/4 teaspoon ground black pepper

1. In food processor, purée baguette, garlic, tomatoes with their juice, red peppers, 1 tablespoon parsley, 1 tablespoon oil, vinegar, lemon juice, almonds, paprika and chili powder on high until smooth. Makes about 1 cup.

2. Wrap each scallop with 1 prosciutto slice, securing with toothpicks; sprinkle with black pepper.

3. In large skillet, heat remaining 1 tablespoon oil over medium-high heat; add scallops and cook 5 minutes or until scallops turn opaque throughout and internal temperature reaches 145°, turning once.

4. Remove toothpicks from scallops; serve over romesco sauce sprinkled with remaining 1 tablespoon parsley.

Approximate nutritional values per serving (3 scallops, 1/4 cup sauce):
336 Calories, 10g Fat (1g Saturated), 103mg Cholesterol,
1051mg Sodium, 15g Carbohydrates, 1g Fiber, 44g Protein

Chef Tip:
Romesco is a Spanish sauce typically consisting of ground vegetables, such as tomatoes and peppers, olive oil and almonds, and is served with fish or poultry.