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Prosciutto-Wrapped Scallops




Source of Recipe


Celia's


List of Ingredients





2 cups balsamic vinegar
24 dry-pack scallops
6 long shaved slices of prosciutto ham
4 large Idaho potatoes
1/2 cup (1 stick) unsalted butter
1/2 cup whipping cream or milk
Salt and pepper to taste
1/4 cup grape seed or canola oil
10 large leaves of fresh basil
1/4 cup Kalamata olives, pitted, diced



Recipe



Prepare balsamic vinegar reduction first. Place balsamic vinegar in a small saucepan, over low heat. Bring to a simmer and cook, stirring occasionally, until reduced by half or until it coats the back of a spoon. This should take about 1 hour. Set aside and allow to cool. (This can be done several days in advance. Store and serve at room temperature. Do not refrigerate or it will become too thick.)

To prepare scallops: Divide scallops into 6 portions. For each portion, place 4 scallops on a flat surface. Set each on their flat ends, pressing them together as close as possible. Fold prosciutto lengthwise about 4 times so that is the same width as the scallops. Wrap the strip of prosciutto around the 4 scallops, overlapping the end. Tie a piece of kitchen string around the scallop "tournedo." Do not tie string too tightly or scallops will pop out of the tournedo during cooking. When tied they should be snug. Repeat with remaining portions of scallops. Place scallops on a cookie sheet lined with parchment or wax paper. Cover with plastic wrap and refrigerate until ready to cook them.

Partially prepare mashed potatoes: Peel, then dice potatoes. Boil until tender and mash. Add butter and cream and whip with a hand-held mixer. Season to taste with salt and pepper. Set aside, keeping hot until ready to finish.

To cook scallops: Preheat oven to 350 degrees. Heat oil in a large saute pan.

Season scallop tournedos with salt and pepper. When the oil is smoking, carefully add scallop tournedos to the pan using a flat spatula. Depending on size of pan, tournedos may have to be cooked in batches. Do not shake pan or scallops will fall apart. After about 2 minutes, or when first side of scallops have browned, gently turn them over with a spatula. If tournedos are not holding together well, turn them by using two thin metal spatulas. When all tournedos are done, place them on a cookie sheet and bake in preheated oven 6 to 10 minutes, depending on your preferred doneness.

While scallops bake, finish potatoes: Stack basil leaves, then cut into very thin julienne strips with a very sharp knife. No not use a dull or serrated knife or basil will turn brown quickly. Just before serving, toss basil and olives into the mashed potatoes and stir until well mixed.

To serve: Divide potatoes evenly among 6 plates and remove scallops from the oven. Remove scallops from baking sheet and cut away the string holding the scallops together. Place a tournedo on top of each serving of mashed potatoes, and drizzle a small amount of the balsamic reduction over the plate. Makes 6 servings.