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Prosciutto-Wrapped Scallops with Romesco Sauce

Prosciutto-Wrapped Scallops with Romesco Sauce Recipe

  • 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
  • 8 paper-thin slices prosciutto, each slice cut lengthwise into 3 long strips
  • 12 sea scallops, halved horizontally
  • Olive oil
  • Coarse kosher salt
  • Fresh thyme leaves (for garnish)
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