Spotlight on: Prosciutto Wrapped Scallops
Thursday, January 28, 2010 at 5:49PM 
My favorite spin on a traditional recipe that calls for large slabs of bacon wrapped around delicate scallops. How about letting the delicates work together instead?
Prosciutto Wrapped Scallops makes 8 servings
8 jumbo scallops
200 grams thinly sliced prosciutto
1 tablespoon butter
1 teaspoon olive oil
1 teaspoon fine diced onion
1 clove garlic minced
1 cup arugula or spinach
splash of white wine
salt and pepper
1) Clean scallops, wash them off in cold water and detach the tough membrane (optional, I personally eat the chewy membrane. When I prepare for someone else I will remove it)
2) Season scallops with salt and pepper
3) Wrap prosciutto tightly around scallop going around the scallop only twice.
4) Heat butter and olive oil in sauté pan
5) Add onion and sauté for 2-5 minutes until onions are translucent
6) Add garlic and sauté 1-2 more minutes until garlic softens
7) Add scallops and sauté 1 minute on each side until prosciutto is crisp
8) Add wine and stir around coating scallops
9) Transfer scallops to 350 degree oven or put lid on your pan and turn temperature to low.
10) Scallops should be finished cooking throughout after 1-3 minutes
11) Serve on a bed of spinach/arugula and pour pan sauce all over the top
