Prosciutto Wrapped Scallops With Romesco
Ingredients
- ¼ cup dry white wine
- 4 sun-dried tomato halves packed in oil, drained
- 1 garlic clove, peeled
- ¼ cup chopped drained piquillo peppers or roasted red peppers from a jar
- ¼ cup whole almonds
- 3 Tbsp. extra-virgin olive oil, plus more for brushing
- Kosher salt, freshly ground black pepper
- 8 paper-thin slices of prosciutto, each slice cut lengthwise into 3 long strips
- 12 large dry sea scallops, side muscles removed, halved horizontally
- Fresh thyme leaves, for garnish
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