Makes 4 servings
Seasonal Market Salad, Vin Cotto and Olive Oil
2 pounds fresh "dry" sea scallops, medium to large in size
Fresh cracked black pepper
Approximately 15 to 20 paper thin slices of Prosciutto di Parma
1/4 cup extra virgin olive oil
1. Using your fingers, pull off and discard the small muscle from the side of any scallop that has one. If using sea scallops, cut any large ones in quarters, mediums in half, so that all the pieces are the same size. Rinse the scallops under cold water, then blot dry with paper towels.
2. Place several slices of prosciutto on a cutting board lengthwise. Using a sharp small paring knife, split prosciutto slices in half lengthwise. Season sea scallops with fresh cracked pepper. Place each scallop on a slice of prosciutto and roll up tightly until completely wrapped. Repeat process for all scallops.
3. Heat 12-inch sauté pan on high heat with 1/4 cup olive oil. When olive oil is smoking, place sea scallops carefully in pan and sear evenly on both sides until prosciutto is crisp, approximately 1 1/2 minutes per side. Note: do not crowd pan with too many scallops, half of pan should be open to allow scallops to cook at high heat. Repeat process until all scallops are cooked.