Scallops with Prosciutto Chips

New way of preparing “Bacon Wrapped Scallops”

If you’re looking to treat yourself and your guests to a special ingredient like scallops but feel nervous about preparing them at home, you’re in the right place. Today, I’m going to show you how to cook scallops perfectly every single time. I’ll also share a fun way of serving them with crispy prosciutto chips and a basil lemon cream that’s truly a party in one bite. So, chill a bottle of your favorite drink and head to the kitchen!

Let’s start with what takes the longest: the prosciutto chips. You’ve probably had bacon-wrapped scallops before, and while I love the flavor combination, the texture often disappoints. The bacon can be rubbery, or the scallops overcooked. My recipe solves this problem by cooking these ingredients separately but perfectly, then assembling them right before serving. And since we’re splurging on beautiful wild-caught diver scallops, let’s use prosciutto instead of bacon.

Preheat your oven to 375°F. Lay the prosciutto slices on parchment paper, making sure not to overlap them, then place another piece of parchment on top. Cut them into thin strips with scissors, keeping the parchment attached. Now, get creative! Depending on your presentation, you can cut the prosciutto into any shape and bake them flat, roll them up, or bend them into various shapes. I’m using mini cupcake pans to help maintain the circle shapes. Bake for about 20 minutes, then turn off the oven and let them dry out completely for an additional 10 minutes.

While the prosciutto is baking, let’s prepare the lemon basil cream. Fresh basil screams summer, and I love using it in various recipes. Roughly chop the basil leaves, juice, and zest a lemon, and grate a small clove of garlic. Using a small food processor or blender, whip together all the ingredients until creamy. My favorite tool for this task is a coffee grinder, which I actually don’t use for coffee anymore, but it works great! Keep this beautiful cream sauce in the fridge until right before serving.

By now, the prosciutto chips should be ready. Carefully remove the parchment paper and let them cool completely. If they aren’t crispy enough, bake them at 350°F without the parchment for an additional 5-10 minutes. Can you hear the crunch?

Next, prepare the scallops. Pat dry both sides with a paper towel and lightly season with salt and pepper. Instead of oiling the pan, lightly oil the scallops on both sides. This will minimize smoke and give a great sear on the outside. Heat the pan on medium-high until a drop of water evaporates almost immediately. Place the scallops in the pan a few at a time, ensuring they’re at least an inch apart. Do not overcrowd the pan, as this will boil or steam the scallops instead of searing them. Keep the heat at medium-high and do not touch them for exactly 3 minutes. After 3 minutes, turn them over and cook for 2 minutes uncovered, then cover with a lid for the last minute. For each remaining batch, wash the pan each time and repeat the process. It takes a bit more effort, but for such a luxurious ingredient, it’s worth it. I’ve tried using a cast-iron skillet, and while it works great, it does create more smoke than a stainless steel pan.

Finally, it’s time for assembly and garnish – my favorite part! Your plate is your canvas, so there are no rules; have fun with the presentation. I hope you and your guests enjoy these elegant yet simple appetizers at home.

As for my personal sipping suggestion, I’d keep up with the festive spirit and pour a glass of champagne. But of course, you do you!