More Non-Traditional Holiday Food
This is a recipe I've been cooking for several years now.
It's my personal take on a recipe published by Food Network's Cooking Diva Giada de Laurentiis, except I'm made some procedural and serving changes to accommodate a platter presentation with more readily available ingredients.
12 medium sea scallops
12 slices of thinly sliced Prosciutto Ham
1/4 cup chopped sun dried tomatoes
2 tbsp chopped fresh basil leaves
2 tbsp sliced black olives
1/4 cup extra virgin olive oil
1/4 stick of butter
fresh ground black pepper
2 cups baby salad greens
And here's how I put things together...
Heat the oven to 350 degrees F, and toss a large heavy skillet on the stove top on medium heat and put in your butter to melt.
Rinse your scallops and remove the tough "foot" or "tendon" on the side if it's still present. Put your cleaned scallops in a shallow dish and pour in a little lemon juice and let them swim around while make the other preparations.
Toss your tomatoes, olives, and basil into a food processor and chop things finely as you slowly pour in your olive oil. Don't add all of it at once and stop occasionally to scrape down the sides of the processor bowl. Keep adding oil and processing to you have a thin, chunky paste...not a slurry.
Now back to your scallops. Are they still swimming in lemon juice?
Well dump out the juice, and move them into your melted butter and lightly sear them on the two flat sides. Be careful not to fully cook them now, they'll have plenty of time in the oven later to get to a medium or medium well temperature.
Turn off your heat and take them out and lightly sprinkle them on all sides with salt and pepper.
Now lay out two strips of Prosciutto and fold them in half long ways, spoon a little of your tomato/olive mixture out in the middle of each slice and top each with a scallop.
Stay with me here now, we're on the home stretch...grab some toothpicks, fold the prosciutto up around the scallops and pin the two flaps together with the toothpick vertically.
Do the same procedure with each scallop and place them in a buttered pyrex dish and pop them into the oven for about 15 minutes.
Now go pour yourself a mixed drink or a glass of wine, but stop back by and check their progress at the ten minute point. If you like your scallops well done just be careful to not dry out the prosciutto too much.
Spread your salad greens out on a large plate or platter and arrange your hot wrapped scallops around the greens, garnish with some lemon wedges, and try to not get trampled when you bring them out of the kitchen to your guests.
The Redneck Gourmet