Prosciutto-Wrapped Scallops With Romesco

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.