Wrapping jumbo sea scallops in thin slices of prosciutto not only adds extra flavor, but added texture to the plate as well. The scallops sear nicely in the hot pan to golden brown, with the prosciutto following suit and becoming perfectly crisp around the edges. Alone with a squeeze of lemon juice for brightness, these wrapped scallops would be remarkable, but I decided to fancy things up a bit by surrounding the seared scallops with an easy olive vinaigrette: a simple whirl of pitted, mixed olives in your food processor, combined with some vinegar and quality olive oil. I recommend serving the prosciutto-wrapped scallops on a plate of peppery watercress or arugula, with the olive vinaigrette surrounding the scallops and not on top, so that their lovely browned edges can be seen.
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Prosciutto-Wrapped Scallops with Olive Vinaigrette
Ingredients:
- 6-8 jumbo sea scallops, side muscle removed
- 3-4 thin slices of prosciutto, each cut torn in half lengthwise
- 2 Tablespoons olive oil, divided
- Peppery greens, for serving
- For the olive vinaigrette:
- 1/2 cup pitted mixed olives
- 1 1/2 Tablespoons white wine or champagne vinegar
Directions:
- Wrap each scallops with a halved slice of the prosciutto. Heat 1 Tablespoon of olive oil in a large saute pan over high heat. Add in the wrapped scallops; cook for 1 1/2 minutes on the first side, flipping when they easily flip and are browned on top. Cook for an additional 45 seconds to 1 minute on the second side. Remove from the pan and place on a serving plate covered in peppery greens.
- Place the olives in the bowl of a mini food processor. Whirl until nicely chopped; stir in the remaining Tablespoon of olive oil and the vinegar. Surround the plated scallops with the olive dressing. Serve immediately.
Tagged: olive oil, olive tapenade, olive vinaigrette, olives, prosciutto, prosciutto-wrapped scallops, scallops, sea scallops, seared scallops, vinegar
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