 I love dinners that are quick, easy, and fantastic, and this one fits the bill. I had some sea scallops that I wanted to cook one night, some prosciutto, and just started tossing things together. This is the result… Try it this week, you won’t be disappointed! ---Karly PROSCIUTTO-WRAPPED PAN SEARED SEA SCALLOPS 1-2 pounds sea scallops Prosciutto, sliced into strips vertically 4 cloves garlic, finely chopped 2-3 shallots, finely chopped White wine Olive Oil 1-2 tablespoons butter Freshly chopped Italian parsley Salt and pepper the scallops on both sides and wrap each one with a strip of prosciutto. Heat some olive oil over medium-high heat in a skillet and cook the scallops in a single layer, 2-4 minutes per side. Remove from pan and set aside. Add a bit more olive oil if you need to, then add the shallots and garlic and sauté for 1-2 minutes. Pour in a good glug of white wine (I didn’t measure this), turn the heat to low, and melt in the butter. Season to taste with salt and pepper and stir in the chopped parsley. Serve the scallops with the sauce spooned over the top. NOTE: This is fantastic served alongside some fresh spinach wilted with finely chopped garlic and Fresno chile pepper. 
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To Ponder..."Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg  Archives
March 2012
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