This comes from one of my Williams Sonoma cookbooks that I have had for about four years. It’s one that always made a brief appearance as I breezed through the pages, but then got passed up because it seemed so out of my league. I kept telling myself that some day I would attempt to make it. Well, “some day” finally arrived and I could not believe how easy this was. EASY. I’m almost kicking myself for waiting so long. It was so good.
It’s a meal on the pricier side, but well worth a special occasion or if you’re having guests over. My parents were the recipients of this dish, who I felt deserved something nicer than a sandwich for their long trip in from California.
The scallops were tender, the prosciutto crisp, and the egg/wine sauce was light and buttery. I served it with steamed asparagus to round out the meal. Absolutely fantastic. (If you’re not a fan of scallops, you could substitute them with shrimp or lobster.)
I also realized something – a lot of times I dismiss a recipe because I simply glance at the instructions and get caught up on the hoighty-toighty words used or the fancy picture. It appears to be complicated, but if I just read through it more carefully, I would discover it’s not difficult at all. I’m sure that I have missed out on dozens of great recipes over the years because of this. Lesson learned.
Print this recipe.
{ 13 comments… read them below or add one }
Oh yeah, I’ve passed this recipe up one too many times as well. I’ll make it when I get back from Vegas next week, it looks phenomenal. I’m sure your parents appreciated it!
This looks incredible, indeed. Like something you could order at a fancy restaurant. I concur with Jennifer – when are you opening up your own place? I would make a reservation right now!!
Wow, does this look terrific – most definitely on the “to-do” list. But I question whether it’s a meal for the kids. Might have to make a back-up for them.
Oh happy day! I think my husband and I get this amazing looking meal in three weeks! I can’t wait! So many amazing meals to choose from for a visit to the Flanigan’s! Amy, when are you opening your restaurant?
Second only to New England lobster, and maybe even equal to! That’s the highest praise I can give it. No foot massage, but there are two beagles waiting to lick them once you’re done.
Sluurrppp…ssmmmack…slurrppp…yummmmm…ahhhhh.
As Amy mentioned, she made this beautifully presented dish on our recent visit to MN. It was a 5-Star meal. The scallops were melt-in-your-mouth tender with the delicate but flavorful sauce. The prosciutto added another layer of flavor. The last package of prosciutto I bought seemed a bit thicker than previous ones, making it easier to handle. Unfortunately, I can’t remember where I bought it! Helen, you can also try using a small spatula when separating the slices.
This looks absolutely heavenly. Does it come with a foot massage too?
To answer Helen (or anyone else that might have the same concern) – some prosciutto comes packaged with paper liners that divide each slice. This really helps. If you can’t find that or if you’re buying from the deli counter, a neat trick is to put the slices in the freezer for about 20 minutes before you need to use them.
NOW we’re talking! This looks delicious. And the steamed asparagus sounds like a perfect compliment. This recipe is definitely going on my list of things I have to try.
Amy, I love prosciutto and have tried a few of your recipes that use this ingredient (which were all great), but I have trouble with the prosciutto sticking and/or peeling into tiny pieces. I find it really difficult to work with. Is there a trick??
OMG. This looks amazing!!
My mouth is watering. I could drink the sauce…or just take a bath in it.