Roasted Endive Salad With Prosciutto, Figs and Pistachios
Roasted Endive Salad With Prosciutto, Figs and Pistachios might be just the main course you are searching
Prosciutto Wrapped Scallops With Romesco
Ingredients
- ¼ cup dry white wine
- 4 sun-dried tomato halves packed in oil, drained
- 1 garlic clove, peeled
- ¼ cup chopped drained piquillo peppers or roasted red peppers from a jar
- ¼ cup whole almonds
- 3 Tbsp. extra-virgin olive oil, plus more for brushing
- Kosher salt, freshly ground black pepper
- 8 paper-thin slices of prosciutto, each slice cut lengthwise into 3 long strips
- 12 large dry sea scallops, side muscles removed, halved horizontally
- Fresh thyme leaves, for garnish
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