These prosciutto scallops are one of the quickest meals ever. Fact. However, my sense of portion control may or may not go out of the window when faced with serving myself from a tray of these bad boys. That was not a confession.
My confession IS that pan-searing scallops scares me. The pressure of not overcooking these things vs the tastiness of a great sear always wins out. I’ll eat my seared scallops at a restaurant, thank you, and stick to the safety of baking them at home. True story.
I started out with frozen scallops. Once upon a time, I would have been very wary of these things. Until the day that I realized paying $20/lb at a hippy dippy health foods grocery store did not get you fresh scallops; just defrosted scallops in a nice pretty display at the faux-fish-counter. I was sad-faced. Until I embraced the fact that now I was free (FREE, I tell you!) to search out cheaper scallop sources in the very places I’d formerly shunned. Namely, the frozen seafood section at Sam’s. Yep, paleo eatin’ is way glamorous. But I’ll swap glamor for the $12.99/lb scallops. I’m a slut like that.
Anyways, rinse, defrost (if necessary) and de-foot your scallops. Then lay ’em out on some paper towel to absorb any extra slushy formerly-frozen-or-bagged water. Then move on to Ze Easiest Dinner Evar.
This is important: DO NOT SALT THESE MOFOS. The prosciutto is going to take care of your sodium needs. Trust me.
I served mine with asparagus which I cooked while the scallops were baking away – see the char marks on those spears? I didn’t grill them, that’s from pan-searing them, baby! Yes. I was so proud. *sniff* Once the scallops have been in the oven for almost 10 minutes, throw your trimmed asparagus spears into a large pan at medium – high heat and sear them in the remaining bacon fat.
On the table in under 30 minutes ftw! The sweetness of the scallops with the saltiness of the prosciutto is awesome. Just don’t blame me when you eat a pound of scallops at a sitting. Not that I can do that. Ahem.
Prosciutto wrapped scallops with seared asparagus
These prosciutto scallops pack protein into any meal with little effort. Salty prosciutto contrasts the silky scallops perfectly & oven baking is foolproof!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 29 minutes
- 2lbs scallops (see above for prep)
- 6oz-ish of prosciutto (I may be overzealous with the pork-y love; each scallop needs about a half lengthwise-slice)
- 1 bunch of asparagus, ends trimmed
- 1 tbs oil of your choice (I used leftover bacon fat. See item above for pork-problem)
- Seasoning of your choice (I was lazy and used Original Mrs Dash)
- Preheat your oven to 350F. While it’s heating up prepare the scallops as above and line a baking tray with foil.
- Take each scallop and wrap your prosciutto slices around them; the prosciutto should stick without any help as long as it’s not too dry (which it shouldn’t be!)
- Lay the scallops out on your baking tray, baste the top with a little of your oil and season to taste.
- Put those bad boys in the oven for about 15 minutes or until the inside of the scallops are piping hot.
- While the scallops are in the oven, heat up your remaining bacon fat in a large skillet at med / high and pan sear your asparagus for about 5 minutes, or until done to your liking.