If you thought bacon-wrapped scallops were good, just wait. Paper-thin slices of prosciutto give these shellfish just the right amount of funk and salt without overpowering them. On top, a dollop of romesco sauce made with sun-dried tomatoes, jarred peppers, and almonds adds rich, mellow sweetness. In all, it’s a perfect bite.
You can use fresh or frozen scallops for this dish; if using frozen, thaw them in the refrigerator overnight. Ideally, you’ll make it home with large scallops, but if they’re on the smaller side, skip the part where you halve them and just buy a few extra instead. Don’t forget to detach the small muscle from the side of the scallops—these can be saved for stock or chopped up for chowder or fish cakes, but they’ll be tough if you leave them on for this preparation. If you find the prosciutto doesn’t want to cooperate, secure it with a toothpick (just be sure to remove the skewers after cooking or alert any guests to their presence).
These one-bite appetizers easily go main course: Serve them on a bed of arugula tossed with Parmesan and our Three-Minute Red Wine Vinaigrette for a simple but elegant dinner.
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
Preparation
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Step 1
Combine ¼ cup dry white wine, 4 sun-dried tomato halves packed in oil, drained, and 1 garlic clove, peeled in a small saucepan and bring to a boil. Reduce heat and simmer until wine is reduced by half, about 2 minutes. Remove from heat and cool.
Step 2
Transfer tomato mixture to a food processor. Add ¼ cup chopped drained piquillo peppers or roasted red peppers from a jar, ¼ cup whole almonds, and 3 Tbsp. extra-virgin olive oil and blend until coarse purée forms; season to taste with kosher salt and freshly ground black pepper. Transfer to a serving bowl and set aside.
Step 3
Line rimmed baking sheet with parchment paper. Wrap one of 8 paper-thin slices of prosciutto, each slice cut lengthwise into 3 long strips, around center of each half of 12 large dry sea scallops, side muscles removed, halved horizontally, pressing ends of prosciutto together to seal. Arrange scallops on prepared sheet.
Step 4
Preheat broiler to high heat. Pat both sides of scallop dry with a paper towel then brush with extra-virgin olive oil and season lightly with kosher salt and freshly ground black pepper. Broil scallops until opaque in center and prosciutto is almost crisp, turning scallops over halfway through broiling, 1–2 minutes per side, depending on size of scallops. Arrange scallops on platter. Top each with small dollop of romesco sauce and a few fresh thyme leaves.
Do ahead: Sauce can be made 2 days ahead; cover and chill. Let stand at room temperature 1 hour before serving. Scallops can be assembled 4 hours ahead; cover and chill. Cook just before serving.
Editor’s note: This recipe for prosciutto-wrapped scallops was first printed in our June 2010 issue. Head this way for more of our best recipes for scallops →
