Serves 4 as a side
16 large scallops
16 strips of prosciutto
Pat dry scallops with paper towel. Take a strip of prosciutto, fold in half, and wrap around the scallop and secure with a toothpick. In a non-stick frying pan over medium-high heat, add a tablespoon of butter. When butter is melted add the scallops. Make sure there's enough room between the scallops so that they sizzle rather than steam. That’s the only way you’ll get a good crust. If your pan isn’t big enough to hold the scallops without crowding, sear them in batches. Scallops only need a few minutes per side to get nicely browned. Remove scallops from pan and divide among plates.
The Culinary Chase's Note: Scallops are done when they feel barely firm to the touch, and when you cut into one, it should be faintly opalescent. Don’t overcook them or they’ll be dry and rubbery. When purchasing the scallops from your fish monger, ask for 'dry' sea scallops, which means that they haven’t been soaked in a sodium solution. The solution whitens and plumps the scallops, but when you cook them, all that liquid comes out making browning much harder, and giving the scallop a bland, fishy, taste and unappealing texture. Wet scallops tend to be bright white and bland in color, mushy to the touch. Dry scallops are ivory in color and springy.