Seared Prosciutto-Wrapped Scallops with Romesco Sauce

Recipe by: Roche Bros

Servings

Prep time

15 minutes

Cook time

5 minutes

Calories

336 kcal

Directions

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.
Wrap each scallop with 1 prosciutto slice, securing with toothpicks; sprinkle with black pepper.
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.
Remove toothpicks from scallops; serve over romesco sauce sprinkled with remaining 1 tablespoon parsley.