12 U10 scallops, cleaned
6 slices prosciutto, cut in half lengthwise
1 tsp salt
1 tsp white pepper
2 Tbsp canola oil
Wrap scallop with prosciutto slice. Secure prosciutto with toothpick. Place on plate lined with paper towel. Repeat with remaining scallops. Cover plate and set aside. Combine salt and pepper. Sprinkle scallops with salt and pepper mixture. Heat oil in large skillet until oil reaches smoking point. Place scallops in skillet. Cook about 1½ minutes. Turn scallops. Turn off heat. Allow scallops to sear in skillet for 1½ minutes. Remove from pan and serve. Serves 3–4.
Wine Recommendation: Tassel Ridge Iowa White Blossom
Iowa White Blossom is a dry, white wine that offers aromas of tropical fruits, including pineapple, and citrus. Pineapple, nectarine, and white peach dominate the palate, and the finish hints of green apple. Made entirely from Edelweiss grapes grown in Mahaska County, Iowa, Iowa White Blossom pairs well with fish, chicken, Asian stir-fry, and Caribbean jerk-seasoned dishes. Serve chilled.
Category : KIOA Recipe of the Week Posted on December 15, 2016