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XOXOX Prosciutto-Wrapped Seared Scallops

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Ingredients

Scale
  • 6 U-10 or larger dry scallops
  • 3 strips prosciutto, sliced in half lengthwise
  • 1 T grapeseed oil, canola oil or ghee (something with a high smoke point)
  • 1 T butter (optional)
  • 4 strips of roasted red pepper

Instructions

  1. Thoroughly dry the scallops. Wrap the edge of each scallop with a piece of prosciutto. The prosciutto will hold in place fairly well, but if you want you can secure it with a toothpick or a stem of rosemary.  Season with a little black pepper.
  2. Heat a skillet on high, add oil and heat until the oil just begins to smoke. Add the scallops and leave them be for 1 to 2 minutes. A nice crust will form. Flip them over and sear the other side for another minute to 90 seconds. Add a pat of butter to finish if you like, but this is optional. As butter melts swirl it around the pan. Remove scallops and serve immediately.

Notes

Most seared scallop recipes have you salt the scallops before searing. I don’t salt them when I wrap them in prosciutto, because the prosciutto is salty. If you don’t wrap them in prosciutto I recommend sprinkling with kosher salt before you sear. 

Find it online: https://somethingnewfordinner.com/recipe/scallops/

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