Prosciutto-Wrapped Scallops with Grilled Sweet Corn Salad & Romesco Sauce

Prosciutto-Wrapped Scallops with Grilled Sweet Corn Salad & Romesco Sauce
Servings
4
Servings
4
Prosciutto-Wrapped Scallops with Grilled Sweet Corn Salad & Romesco Sauce
Servings
4
Servings
4
Ingredients
For the grilled corn salad:
For the aioli:
For the romesco sauce:
Servings:
Units:
Instructions
For the grilled corn salad:
  1. Grill corn over high heat for 7 minutes, turning occasionally. Cool and cut corn kernels from cobs. Toss corn with remaining ingredients in a bowl. Makes about 1 quart.
For the aioli:
  1. Purée all ingredients except the oil in a blender; with blender running, slowly drizzle in the oil until fully incorporated. Makes about 1¼ cups.
For the romesco sauce:
  1. Pulse all ingredients except the oil in a food processor until all ingredients are finely chopped; with processor running, slowly drizzle in the oil until fully incorporated. Makes about 2 cups.
To serve:
  1. Wrap 5 scallops with 1 strip prosciutto each. Heat 2 tablespoons clarified butter in a large, heavy-bottomed sauté pan over high heat. Once wisps of smoke begin to rise from the butter, add scallops and sear 4 minutes or until browned, turning once.
  2. Place about ¾ cup corn salad in center of plate; dollop with 1 tablespoon aioli. Drop 5 dollops of romesco sauce around corn salad; place 1 seared scallop on each dollop.