Monday, September 10, 2012

Prosciutto wrapped scallops

I. Love. Scallops.  There, I said it. I've made them at home before, the small ones in a seafood pasta, but I've always been sort of leary of searing them at home. I hate the mess the grease makes popping out of the skillet, I never know when they're done (and we all know what a rubbery mess an overdone scallop is), and they're kinda spendy to be doing experiments with at home when there's a chance of turning them into rubberized dog food. But, you can't learn if you don't try, right?! Main Man got me a big ol' bag o' scallops at Costco a couple weekends ago and I went to town on them with a little recipe I found on a little blog called Blog is the new black...the author is so funny, downright adorable, and her and her fiance sound a LOT like Main Man and's eerie. Anywho....onward.
One very important tip I've read in my scallop preparation information search, is to dry them out. Put them into a paper towel and sqeeeeeeaaaaaze all the liquid out of the little (or big) buggers and it will help them to cook evenly, eliminate a lot of the grease splatter, and just make you feel like you're doing something right. After that...your job is fairly simple. Here are the tools you will need to complete this assignment:
large scallops
cajun seasoning (I use Tony C's and I LOVE the stuff)
olive oil
Wrap the little lovelies in prosciutto (drying them also helps the prosciutto to stick to the scallops, so you don't even need toothpicks or anything to hold it on there). Good stuff.

Heat your olive oil up in a skillet and sear the scallops for about 2 minutes on each side...maybe a minute longer if needed. I actually had to pull one and cut into it to make sure it was bad as rubberized scallops sounds, I wasn't about to unknowingly pop a raw one (made the mistake of ordering them as sushi once...won't be doing that again, blechhhhh).

Nestle your leetle babes on a cradle bed of szecuan mushrooms if you wanna be coo like us. "You ain't coo unless you pee yo pants!" Name that movie and you get a bonus scallop on your plate!  These would have been devine without the mushrooms actually, I think the flavor of the mushrooms sort of took over. I would probably put them on a bed of pasta with olive oil, parmesan, garlic, and cajun seasoning next time. Probably what I will end up doing with the other half of the big bag o' love.

Mmm, mmm, mmmm. Mouth is watering again. I need to learn to write my favorite posts after I've eaten lunch. I've been doing this for a couple years and still haven't learned that lesson. I never was a quick one...

Happy Monday, all!! Shoutout to my bridesmaid Bea who turns 31 today in the sunny state of Arizona...can't wait to see her the end of the month for my bachelorette party and shower!!

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  1. Hi there. This week's Food on Friday is all about ham. So it would be great if you linked this in. This is the link . Have a good week.

  2. Yum, thanks for linking this one in. Cheers