Paper-thin slices of prosciutto give these shellfish just the right amount of funk and salt without overpowering them, paired with a rich, mellow romesco sauce.
You can use fresh or frozen scallops for this dish; if using frozen, thaw them in the refrigerator overnight, ensuring optimal texture for cooking.
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.
If you find the prosciutto doesn't want to cooperate, secure it with a toothpick; just be sure to remove the skewers after cooking.
Collection
[
|
...
]