You asked for me to get back to the food posts so I’m back in the kitchen. With the only protein left in the fridge this week, scallops became the source of inspiration and the main star of this post. I had to raid our precious prosciutto stash to make it but it was well worth it.
There are several variations on this dish, Giada likes to roll them in olive and tomatoes and bake them, Emeril, no surprise here, likes to grill them. I decided to give these a try with a combo 1-2 punch of chilling and searing since I was under the gun and so hungry that I had to make this fast.
I remembered my experiment with the Turkey en Croute and how well chilled proteins tend to stick together. Despite enjoying food, I am a pretty much one of those ‘clean eating’ people–so I don’t like to add extra fats to make things stick and I found that this is a good workaround.
You can also bake the wrapped scallops but I found that searing gives it that great crisp top and cuts your cook and mess time significantly.
Here are some tips when you’re thinking about making this:
1. Dry your scallops with a paper towel before you wrap the scallops in the prosciutto. This will keep the scallops from leaking and ‘soggying’ up your prosciutto before you roll. If you are using dry scallops this goes for you too. For the difference between a dry and wet scallop, take a look at this video from Cooks Illustrated. But basically “the scallops in most supermarkets are “wet”, which means they’ve been treated with a solution of water and sodium tripolyphosphate (STP), which increases their shelf life and retains moisture⎯but also lends a soapy, chemical, off-flavor to the scallops.” Read more here and brush up on your searing skills.
2. Roll the scallop on its side and not its front. This may seem obvious, but I noticed quite of few recipes that call for the wrap rely on toothpicks to keep the wrap shut. If you don’t want that piece of wood ruining your final look tilt the scallop on its side (think runaway car tire) and then roll. Don’t worry, I promise you if you chill the wrap before you sear, it will stay shut. After you roll the scallops, place on a piece of on a parchment paper lined baking sheet and cover with plastic wrap–and place in fridge.
3. Use high heat. With scallops, the water and fats inside the mollusk, tend to make a little goops when it gets hot and to get that crisped sear you need that high heat to evaporate this moisture. Again, brush up on your searing skills with this note.
I think that covers it on the tip side of things. You will really enjoy the smoked flavor of the prosciutto coupled with the buttery scallop. Topping with the julienned the sun dried tomato gives everything a little tangy zing and the asparagus just bring its home.
|Prosciutto Wrapped Scallops with Sun Dried Tomato and Grilled Asparagus||
- 3 slices of Prosciutto
- 6 Scallops
- 6 Asparagus stalks
- 1 teaspoon of Olive Oil
- 6 tablespoons of julienned sun dried tomatoes
- Wash and Dry Scallops and set aside
- Cut Prosciutto slices into one inch wide strips and place scallops at end of strip and roll
- Place completed wrapped scallops on to parchment lined baking sheet and cover with plastic wrap. Chill for 20-30 minutes
- Place Olive oil in small sautee pan and bring oil to high heat with care not to burn oil.
- Place wrapped scallops on pan and sear each side until golden and crisp approximately 4-6 minutes each side.
- Grill Asparagus in pan and remove for plating.
- Place cooked wrapped scallops on 3 stalks of asparagus and top with Sun Dried Tomatoes.
- Pepper to taste if desired.