Scallops & Prosciutto

We all know and love scallops wrapped in bacon. A staple served at weddings and fancy BBQ's all summer long. Like many a good thing we have managed all to often to beat this good idea to death. Fatty low quality bacon overlapping wet packed frozen scallops broiled just long enough so the bacon is still chewy and the scallop is overdone. Let's not forget the skewer running thru it to hold the bacon in place.

I want a crispy salty skin and a tender scallop with just a touch of seasoning. Prosciutto is the perfect tool for this. I start with dry sea scallops and toss them with smashed garlic, parsley, chopped capers and olive oil. Then I add some panko breadcrumbs to absorb any liquid that may purge from the scallop. Finish with thinly sliced prosciutto and I'm good.

Lets see how this went down in the Aga Kitchen

smash that garlic and drag that knife across it, a pinch of salt on the garlic will keep it from sticking to the knife

Scallop & Prosciutto

serves 2 as main course

  • 1 lb *dry sea scallops side muscle removed
  • 1 Tablespoon of capers chopped
  • 1 clove of smashed garlic, about 1 teaspoon
  • 1 teaspoon chopped parsley
  • 1 Tablespoon of olive oil
  • a few grinds of white pepper
  • 1 Tablespoon of panko bread crumbs
  • 1/4 proscuitto thinly sliced

In a steel bowl add the first six ingredients and toss until everything is evenly coated. Pay attention not to damage the scallops. I use a rubber spatula and lift and fold like a cake batter

Add bread crumbs and toss agin

Layout the prosciutto on a cutting board in strips the width of the scallop and the length of the slice. Approximately 1" x 5"

Now comes the fun part. Cooking them. You can brown them in a pan with a little butter and oil over moderate heat. You can broil or bake them in hot oven. If you do this add a little oil over the top to help with the browning. Your goal is a crisp skin and tender scallop. If you like grilled scallops try this recipe and omit the prosciutto. The panko crumbs will absorb any liquid and keep them from sticking to the grill. At $15.00 a lb you don't want any scallop getting stuck on the grates.

* You know how to cook, if not you wouldn't be checking out a cooking blog. I assume you know something about scallops. Like wet scallops are pumped with a sodium based liquid to get the weight up. It's legal cheating, no bueno. If the package does not say "dry sea scallops" assume they are wet. If you need to know more about wet vs dry scallop use the Google machine. Lots and lots of info there.