Saturday, July 24, 2010

Pan Seared Diver Scallops Wrapped in Prosciutto

Pan Seared Diver Scallops Wrapped in Prosciutto

Scallops and prosciutto together, mmmm, what a fabulous flavor combination. 

Look for  fresh beautiful scallops! The fresher the scallop, the more translucent it will be. Dragged scallops may be gray and are often soaked in a chemical solution to preserve them. These “wet” scallops will be flabby and opaque and will shed excess liquid as soon as they hit the pan. Choose bay scallops with firm and moist texture, avoiding those that are slippery or spongy or have an unpleasant smell.  Remember my seafood rule:  If it smell fishy, it's NOT fresh.  Life is too short to eat bad seafood.

Prosciutto is another ingredient worth paying a little extra for.  Good prosciutto will seems like it melts in your mouth and is worth every penny.  You will also find, as I have, that the best prosciutto doesn't have to be the most expensive one.  Find a friend behind the deli counter that will let you sample, and decide for yourself.  My friend Tammy behind the counter at the HEB Plus, ALWAYS takes care of me.  She makes me look good and my guests always enjoy good food chosen with care.

So here you go!  This is a simple recipe to assemble and prepare.  Remember choose your ingredients well, it's will be the difference between a ho-hum dish and a spectacular one.

Pan Seared Diver Scallops Wrapped in Prosciutto

Serves 4

12 Diver scallops
6 slices Prosciutto, halved lengthwise
3 T olive oil
3 T unsalted butter
1 garlic clove, halved

To prepare; lightly rinse and pat dry.  Wrap each scallop in a piece of the prosciutto and tie with kitchen twine.  Heat a large skillet with a heavy bottom to med-high.  Add olive oil and butter to pan, swirl to coat.  Add garlic and saute for a quick moment to release flavor into oil.  Remove garlic and discard.  Using tongs, place scallops in pan.  Sear until golden brown and turn, sear second side.  Remove to serving plates and remove twine.  Serve while hot!

Scallops will only take a total of 3 to 5 minutes, do not overcook or they will become tough.    If cut open, the inside should still look slightly uncooked-think medium rare for steak. The scallops should finish cooking all the way through while they are on the plate and on the way to the table, where they should be eaten while hot. By the time you cut into one on your plate at the dinner table, it should be opaque all the way through, but very tender inside.


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1 comment:

  1. It definitely pays to make friends with the people behind the meat counter. A good piece of cured meat can make ALL the difference. These scallops look delicious!


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