Pan Seared Diver Scallops Wrapped In Prosciutto
Scallops and prosciutto together, mmmm, what a fabulous flavor combination.
Look for fresh beautiful scallops! The fresher the scallop, the more translucent it will be. Dragged scallops may be gray and are often soaked in a chemical solution to preserve them. These “wet” scallops will be flabby and opaque and will shed excess liquid as soon as they hit the pan. Choose bay scallops with firm and moist texture, avoiding those that are slippery or spongy or have an unpleasant smell. Remember my seafood rule: If it smell fishy, it's NOT fresh. Life is too short to eat bad seafood.
Prosciutto is another ingredient worth paying a little extra for. Good prosciutto will seems like it melts in your mouth and is worth every penny. You will also find, as I have, that the best prosciutto doesn't have to be the most expensive one. Find a friend behind the deli counter that will let you sample, and decide for yourself. My friend Tammy behind the counter at the HEB Plus, ALWAYS takes care of me. She makes me look good and my guests always enjoy good food chosen with care.
So here you go! This is a simple recipe to assemble and prepare. Remember choose your ingredients well, it's will be the difference between a ho-hum dish and a spectacular one.