Prosciutto-Wrapped Scallops
New Year’s Eve is a wonderful time for a gourmet dinner. My husband and I love to ring in the new year with scallops. Today we are sharing one of our favorite elegant dinners of Prosciutto-Wrapped Scallops. It is topped with a delicious Balsamic Glaze and Dates. The prosciutto adds a delicate crispness to the fork tender scallops. We add a quality 18-year Balsamic Vinegar providing a wonderful smooth richness. Lasty, the dates introduces a layer of sweetness. We hope you enjoy one of our favorite meals!
Making the Prosciutto-Wrapped Scallops
My preference is to use fresh scallops over the frozen variety. Unfortunately the frozen scallops dramatically reduce in size when cooking them. Given the cost of scallops, we only purchase fresh. We start with trimming the side muscle from the scallops. Then gently rinse and dry each scallop. Once dried, wrap each scallop with a slice of prosciutto around the wide portion of the scallop. Seal with a toothpick if desired. Do not use colored toothpicks because the color can bleed during the cooking process. Season the scallops with freshly ground salt and pepper. This step can be done ahead of time with keeping the scallops in the refrigerator.
When ready to serve the Prosciutto-Wrapped Scallops, make the glaze by adding the BV, water, brown sugar, and dates to a saucepan. Simmer until it reaches the desired thickness. When ready to make the scallops, heat olive oil in a heavy pan. Sear the scallops on the prosciutto side for 1 to 2 minutes. Flip the scallops and cook on each scallop side until they reach 130°F internal temperature and the flesh is milky white, or opaque and firm. Plate immediately adding the Balsamic Glaze Dressing with Dates. Consider serving with make-ahead Loaded Twice Baked Potato Casserole and Green Beans Salad with Almonds.
Thank You for Following Supper Plate
You May Also Enjoy
Asian Scallops
Orange Scallops
Prosciutto Wrapped Pork Tenderloin
Caramelized Scallops
Spicy Scallops
Blood Orange Avocado Salad
Orange Martini
Marinade Beef Tenderloin
Prosciutto-Wrapped Scallops
Pin RecipeIngredients
Scallops Ingredients
- 12 Scallops fresh not frozen
- 12 Prosciutto slices
- 1 tbsp Olive Oil
- Salt and Pepper freshly grounded
- Toothpicks brown – not color toothpicks – optional
Glaze Ingredients
- 1/2 cup Balsamic Vinegar good quality
- 1/2 cup Water
- 2 tbsp. Dark Brown Sugar
- Dates Raisins or Prunes
Instructions
Glaze Preparation
- Add all ingredients together in a saucepan and cook until desired thickness.
- Be careful to not overcook otherwise the sauce turns into syrup. About 20-minutes on low is a good starting point.
Scallops Preparation
- Trim the side muscle from the scallops.
- Gently rinse and dry each Scallop.
- Wrap each scallop with a slice of prosciutto around the wide portion of the scallop and seal with a toothpick if desired. Do not use colored toothpicks because the color can bleed during the cooking process.
- Season the scallops with freshly ground salt and pepper.
- This step can be done ahead of time with keeping the scallops in the refrigerator.
- Add olive oil to a heavy pan and heat.
- Sear the scallops on the prosciutto side for 1 to 2 minutes.
- Flip the scallops and cook on each scallop side until they reach 130°F internal temperature and the flesh is milky white, or opaque and firm.
- Plate immediately adding the Balsamic Glaze Dressing with Dates.
Scallops! My favorite seafood!
They are fabulous!! I have several recipes being posted over the next few days. 💕