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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 169.0
  • Total Fat: 11.7 g
  • Cholesterol: 19.4 mg
  • Sodium: 621.0 mg
  • Total Carbs: 3.2 g
  • Dietary Fiber: 1.0 g
  • Protein: 11.6 g

View full nutritional breakdown of Proscuitto-Wrapped Scallops with Romesco Sauce calories by ingredient
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Proscuitto-Wrapped Scallops with Romesco Sauce

Submitted by: FITNESSFOODIE
Proscuitto-Wrapped Scallops with Romesco Sauce

Introduction

Wow, what an easy and delicious appetizer! Romesco is a classic Spainish sauce and this will make more than you need to top the scallops. It's great on grilled veggies or fish. Bon Appetit June 2010 Wow, what an easy and delicious appetizer! Romesco is a classic Spainish sauce and this will make more than you need to top the scallops. It's great on grilled veggies or fish. Bon Appetit June 2010
Number of Servings: 6

Ingredients

    Romesco Sauce
    1/4 c dry white wine
    4 sun-dried tomato halves packed in oil, drained
    1 clove garlic
    1/4 c roasted red peppers from a jar, drained
    1/4 c whole almonds
    3 tbs olive oil
    kosher salt

    Scallops
    8 paper thin slices of proscuitto, sliced into 3 lengthwise
    12 sea scallops, halved horizontally
    fresh thyme leaves for garnish

Directions

Combine the wine, tomatoes and garlic in a small sauce pan, bring to boil. Reduce heat and simmer until wine is reduced by half, about 2 minutes. Remove from heat and cool.

Trasnfer mixture to food processor. Add peppers, almonds and oil and blend until a coarse puree forms. Transfer to a small bowl, season to taste with salt and pepper. Can be made 2 days ahead.

Line a rimmed baking sheet with parchment paper. Wrap 1 proscuitto strip aroun center of each scallop half. Arrange scallops on prepared sheet. Can be made 4 hours ahead and chilled.

Preheat broiler. Sprinkle scallops lightly with salt and pepper. Broil until scallops are opaque in center and procsuitto is almost crisp, 1 to 2 minutes per side. Arrange scallops on a platter. Top each with a dollop of Romesco sauce and a few thyme leaves.

Number of Servings: 6

Recipe submitted by SparkPeople user KARINSKANH.






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