Prosciutto-Wrapped Jumbo Scallops

ScallopsProsciutto-Wrapped Jumbo Scallops over an Arugula Salad with Port-Soaked Figs

For the scallops:

6 jumbo sea scallops (raw)
6 slices thinly cut prosciutto
olive oil
pepper
paprika
2 skewers

For the salad:

2 cups fresh arugula
¼ cup dried figs
¼ cup goat cheese
½ Pink Lady apple, julienned
¼ cup extra virgin olive oil
1 cup port
juice of 1 lemon
balsamic reduction

Cut the prosciutto into long strips, almost like bacon strips, 1-1 ½ inches wide. Wrap the scallops with the prosciutto and place 3 scallops on each skewer. Drizzle with olive oil and add a pinch of paprika and a pinch of pepper. Place onto a hot grill. Cook each side for about 2 1/2 minutes or until desired temperature.

 

For the salad, place dried figs over low heat with port (Yanni’s uses Taylor Fladgate 10). Let figs and port reduce for at least 30 minutes, until the figs are tender and juicy. Let figs cool. (This can be done a day ahead.) Serve figs at room temperature.

In a large bowl, mix arugula and julienned apples with juice of 1 lemon and extra virgin olive oil. Place the salad on 2 large plates and crumble goat cheese on top, then place the figs around the rim of dish and top with scallops. Drizzle the entire dish with balsamic reduction.

 

Yanni’s is located at 3109 Central Avenue NE in Albuquerque. 505.268.9250. www.yannisandopabar.com.


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