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Thursday, December 18, 2008

Scallops Wrapped in Prosciutto: Recipe

These were so delicious that I can't wait to make them again. This time, however, I will need to make many more - they were gone instantly! I soaked the skewers for about 30 minutes so they wouldn't burn in the broiler but they did anyway. If I had toothpicks, I would have used them instead. The long skewers were not a great choice since I had to break them apart. But it didn't take away from the taste.

Scallops Wrapped in Prosciutto
1 doz. large scallops, patted dry and sliced in half
1/4 lb. prosciutto
1/2 cup white wine
3 Tbsp. butter
24 toothpicks

In a large frying pan, melt butter until foamy (over medium-high heat). Place all scallops into the pan and cook about 2 1/2 minutes per side or until they are nicely browned on both sides. Remove all scallops to a dish with high sides or to a bowl. With pan still on heat, pour in the wine and scrape up the bits, about 45 seconds. Remove from the stove and pour sauce over the scallops.

Preheat oven to Broil. Allow scallops to cool about 10 minutes and then wrap a small piece of prosciutto around the scallop and affix with a toothpick. Place them onto a broiler pan and place on the highest rack in the broiler for about 7 minutes. Remove and allow them to cool.

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