All prices listed below apply to our 6/27/10 – 7/3/10 ad ONLY.
Ingredients
- 1/4 Cup White Wine
- 4 Sun Dried Tomato Halves, Drained
- 1 Peeled Garlic Clove
- 1/4 Cup Napoli Roasted Red Peppers ($1.69 – 12 oz)
- 1/4 Cup Slivered Almonds (SAVE With Our Fruit, Nut and Candy Program)
- 3 Tablespoons Filippo Berio Light Olive Oil ($5.99 – 25.3 oz)
- Morton Kosher Salt ($1.79 – 3 lbs), For Seasoning
- 8 Slices Prosciutto (Cut each slice into 3 strips)
- 12 Fresh All Natural Sea Scallops ($9.99 lb – No Water Added), Cut Into Halves
Directions
In a saucepan, combine white wine, tomatoes and garlic. Once brought to a boil, reduce heat. Allow to simmer until the wine reduces by half. This should take a couple minutes. Remove the saucepan from heat. Once mixture is cooled, empty into a food processor. Add in roasted red peppers, slivered almonds and oil. Mix in the processor until it becomes a puree with thick consistency. Let the mixture sit in room temperature for about 1 hour. Lay a piece of parchment paper on a baking sheet. Take each scallop half and wrap a slice of prosciutto around it (press the ends of prosciutto to stay in place). Once you have wrapped all the scallops, preheat your broiler. Take olive oil and gently brush the scallops. Season with pepper and kosher salt. Broil the scallops until they are cooked (3-4 minutes). Turn over the scallops halfway through broiling. To make sure they’re cooked, the center of scallops will be opaque and prosciutto will be crispy. Place the scallops onto a serving dish and add a small spoonful of your romesco sauce on each piece.
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