Prosciutto-wrapped Scallops
My friend Meg came to visit from Maine, with my partner’s sister Kelly, and she brought along some amazing, fresh scallops from home. They were fresh and glistening and smelled of the sea. Operating under the “bacon makes everything better” principle, I wrapped them with prosciutto. Be sure to buy “dry” sea scallops (scallops that have not been treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP (“wet” scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but will not brown properly. I served this over a nutty and fragrant farro risotto and I will post this recipe soon.
Prosciutto-Wrapped Scallops
Serves 4 as an entree/6 as an appetizer
Ingredients:
12 large dry sea scallops (about 1 pound; see Note)
1 1/4 ounces very thinly sliced prosciutto (about 3 slices), cut into 12 long strips
3 tablespoons extra-virgin olive oil
1/4 teaspoon salt
Freshly ground pepper to taste
Procedure
1. Place rack in upper third of oven; preheat broiler. Coat a large baking sheet with cooking spray.
2. Pat scallops dry and sprinkle both sides with lemon pepper.
3. Wrap 1 piece of prosciutto around each scallop. Thread 3 scallops crosswise onto each skewer (securing the prosciutto to the scallop) and place on the prepared baking sheet.
4. Broil until just cooked through, about 4-6 minutes.
I've recently moved my life from Brooklyn, New York to Sonoma County, California to pursue a life in food and wine. I am now the executive chef at