Wednesday, July 1, 2009

Chef Chuck's Scallops and Prosciutto

Cappesante e Prosciutto


Fresh scallops wrapped with prosciutto seared to perfection. A touch of the sea, fresh vegetables plus a complemented glass of wine.


Scallops and Prosciutto
12 medium fresh scallops
6 thin slices prosciutto
2 tablespoons olive oil
salt and pepper to taste


Wash and pat dry scallops, wrap each one with half a slice of prosciutto and secure with a toothpick. Salt and pepper both sides. In a small heavy frying pan on high heat add oil and sear scallops, about 2 minutes on each side.

10 comments:

  1. Love this! What a great combination!

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  2. A yummy and easy to make recipe. Thanks Chuck.

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  3. Hi LaDue, Glad you like, Thank You :)

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  4. Hello Ciao Chow Linda, Thats what I love about this one, very easy to make. Yet very affective!! Thank You:)

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  5. Sooo so good! I love these!!

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  6. Yes Ash, You are so so right!! Thank You :)

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  7. My dad's favorite dish is scallops wrapped in bacon. I've used pancetta before but never prosciutto. I like to marinate the scallops in a paste of sundried tomatoes and olives or in sofritto.

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  8. Hello Tricia, Yum, that sounds like a very flavorful with olives!
    Thanks for sharing :)

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  9. My mom used to make shrimp wrapped in prosciutto, but scallops look so much more elegant! Yum!

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  10. Hi Valerie, I never looked at it that way but your right, elegant, grazie. I think you would also enjoy these scallops the prosciutto brings out more salt flavor. Like the sea!! I also wrap shrimp like your mom. I stuff them with goat cheese and wrap them, bread and fry. You can search my blog in the top left corner,"Mediterranean Stuffed Shrimp" Thank You,
    Take care :)

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