Prosciutto Wrapped Scallops
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.
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My mouth is watering. I could drink the sauce…or just take a bath in it.
OMG. This looks amazing!!
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??
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.
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.
This looks absolutely heavenly. Does it come with a foot massage too?
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.
Sluurrppp…ssmmmack…slurrppp…yummmmm…ahhhhh.
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.
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?
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.
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!!
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!