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Whoa that was a mouthful. I could’ve made it longer, I could’ve said, crispy cast iron seared scallops lovingly draped in a coat of salty prosciutto, smothered with my bright green take on salsa verde, roasted tomatillos, garlic, and a big old fresh avocado to sweeten the deal, all alongside a tender little pile of mizuna greens cooked in a bit of bacon fat for a total of about 30 seconds. Phewf. Okay, should I write menus or is a bit too convoluted? Long story short, if you have ever felt to intimidated to make scallops, stop right now. You know how many amazing scallops you can eat at home for the same price as three on your plate in a fancy restaurant? Learning to make amazing perfect Prosciutto Wrapped Scallops will be a skill that sticks to your side like those little tender tid bits clinging to their shells.

Prosciutto Wrapped Scallops

So this isn’t the first time I’ve waxed poetic about scallops

 

I can’t believe it’s October. Today the little man and I had a date and frolicked in the leaves, enjoying the sunshine after a full on yoga sesh. It was gorgeous to look at him in such a state of pure joy as I threw little dried piles of leaves on him. Like how much happier can you get? Even in the midst of chaos and hardship that smile makes everything okay. Oh and he adooooores scallops!

Prosciutto Wrapped Scallops with Avocado Salsa Verde and Wilted Mizuna

Ingredients

    For the salsa verde
  • 1 lb tomatillos
  • 3 garlic cloves
  • 1/2 red onion, chopped
  • 1 tbs lime juice
  • handful cilantro
  • 1 jalapeno (seeds removed for less spice)
  • 1 ripe avocado
  • sea salt and pepper to taste
  • For the scallops
  • 1 Tbs olive oil
  • sea salt and pepper
  • 1 lb sea scallops
  • 8-12 slices prosciutto
  • For the mizuna
  • 1 bundle mizuna greens
  • 1 tsp bacon fat

Instructions

    For the salsa verde
  1. Heat oven to 400F.
  2. Slice the tomatillos in half and place on a parchment lined baking sheet with the garlic and onion. Drizzle with a bit of olive oil and salt and pepper. Roast for about 20 minutes until the tomatillos are soft.
  3. Add all ingredients to a blender or food processor and pulse until well combined.
  4. For the scallops
  5. Rinse and dry the scallops very well (key) add salt and pepper liberally on both sides.
  6. Use a cast iron pan for optimal results. Heat pan with olive oil until sizzling. Drop the scallops one by one but be sure not to overcrowd them, leave about an inch of space between each one. Do them in batches if need be. Do not touch them once you put them in the pan. Wait about 2 minutes cooking on medium-high heat before flipping, cook for another minute or two on the other side, turning the heat up a bit as the pan will have slightly cooled.
  7. Transfer to a plate and wrap with a slice of prosciutto.
  8. For the mizuna
  9. Add the bacon fat and mizuna to the same pan you cooked the scallops in. Cover for 30 seconds et voila.
  10. Serve with scallops and a dollop of salsa verde
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