Prosciutto-Wrapped Scallops With Romesco

Combine ¼ cup dry white wine, 4 sun-dried tomato halves packed in oil, drained, and 1 garlic clove, peeled in a small saucepan and bring to a boil. Reduce heat and simmer until wine is reduced by half, about 2 minutes. Remove from heat and cool.

Transfer tomato mixture to a food processor. Add ¼ cup chopped drained piquillo peppers or roasted red peppers from a jar, ¼ cup whole almonds, and 3 Tbsp. extra-virgin olive oil and blend until coarse purée forms; season to taste with kosher salt and freshly ground black pepper. Transfer to a serving bowl and set aside.

Line rimmed baking sheet with parchment paper. Wrap one of 8 paper-thin slices of prosciutto, each slice cut lengthwise into 3 long strips, around center of each half of 12 large dry sea scallops, side muscles removed, halved horizontally, pressing ends of prosciutto together to seal. Arrange scallops on prepared sheet.

Preheat broiler to high heat. Pat both sides of scallop dry with a paper towel then brush with extra-virgin olive oil and season lightly with kosher salt and freshly ground black pepper. Broil scallops until opaque in center and prosciutto is almost crisp, turning scallops over halfway through broiling, 1–2 minutes per side, depending on size of scallops. Arrange scallops on platter. Top each with small dollop of romesco sauce and a few fresh thyme leaves. Do ahead: Sauce can be made 2 days ahead; cover and chill. Let stand at room temperature 1 hour before serving. Scallops can be assembled 4 hours ahead; cover and chill. Cook just before serving.