PROSCIUTTO WRAPPED SCALLOPS
This is a dish that is much easier to make than most people think. It appears intimidating, but trust me when I tell you that anyone somewhat familiar with a kitchen can make this show-stopping dish.
Within this recipe, there are a variety of aspects from which you can pick and choose (don’t wrap the scallops with prosciutto, don’t use the seasoning rub, don’t serve on the arugula, etc) however, served as laid out this is a fine dining dish that will blow people away. The end product is a plate of perfectly seared scallops which are slightly spicy and wrapped in Italian ham, served over Arugula lettuce which has a mild lemon vinaigrette to compliment it and offset the flavors of the scallops. This dish is refreshing, light but elegant and makes a great appetizer or main course. To serve more, simply multiply the ingredients below appropriately.
One pound of Sea scallops
6 ounces thinly sliced prosciutto
Approximately 2-3 ounces baby arugula
2-3 tablespoons olive oil
For the Scallop seasoning rub:
1 teaspoon paprika
¼ teaspoon cayenne
¼ teaspoon black pepper
½ teaspoon white pepper
¼ teaspoon dried thyme
¼ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon salt
For the Vinaigrette:
6 tablespoons high quality extra virgin olive oil
2 teaspoons freshly grated lemon zest (grate the skin of lemons on a cheese grater, finest side)
2 ½ tablespoons FRESH squeezed lemon juice
¼ teaspoon black pepper
Makes 2 servings as a main course, 4 appetizer courses
1. Mix together the seasoning rub spices
2. Take each scallop and pat two opposite sides in the seasoning rub, adhering rub.
3. Cut each slice of prosciutto in half lengthwise
4. Wrap 1 piece of prosciutto around each scallop. Be sure that the bottom of the prosciutto slice aligns with the bottom of the scallop. Don’t worry that the prosciutto will overlap itself, that’s the idea…it allows the prosciutto to adhere to itself and keep it on the scallop during cooking.
5. Set scallops aside and whisk together the vinaigrette ingredients.
6. On your individual serving plates, lay a single layer of arugula. Apply a light dressing of the vinaigrette and toss.
7. Heat a sauté pan (preferably aluminum) and add olive oil. Allow oil to get very hot ( a drop of water should sizzle when placed in the oil)
8. Add scallops to pan. A very safe general rule of scallop cooking time (if your pan is hot enough) is 2 minutes per side. They should have a golden crust on both ends, and the center should still look translucent. Turn with tongs. Sizzle for 2 minutes, then turn. Sizzle for an additional 2 minutes (4 minutes total). Remove from pan and place scallops atop your arugula bed.
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