Prosciutto Wrapped Scallops with Roasted Tomato Risotto is a restaurant worthy date night meal. Scallops are always impressive and when you know how to perfectly sear them it’s next level chef.
Buying, cleaning and cooking scallops; A love story.
When buying scallops always look for dry packed or diver scallops. If you get wet packed those are typically housed in a preservative and will be more difficult to sear because the scallops just soak it up like a sponge. Look for firm white flesh and be picky if they look like they’re falling apart. Also, try to avoid frozen scallops if possible. Bottom line, buy fresh from your fish counter.
Clean your scallops in cool running water. They have a little muscle on the side called a foot, this is easily pulled off. It doesn’t taste bad or anything it’s just tough and ruins the texture of a tender scallop.
When cooking scallops there are a couple tricks to use for perfectly cooked scallops every time. Always pat your scallops dry thoroughly with a paper towel. Make sure to preheat you pan to high heat before searing, I love using a cast iron for this.
Impress your significant other with this dish and impress yourself. Risotto is one of my go to romantic date night in. It’s easier than people think and you can add whatever you want to it. It isn’t as scary as it sounds, the key is even medium temperature and keep stirring. You’ll get an arm workout from this so you can enjoy this decadent meal! This is full of salty, rich, savory flavors, the prosciutto adds much needed crispy contrast to this dish.
Wine Pairing Recommendation: This is just begging for a glass of zippy Pinot Grigio, crisp clean with lemon notes and acid to balance this rich dish.
Prosciutto Wrapped Scallops with Roasted Tomato Risotto
The key to searing scallops is drying them thoroughly. When buying scallops look for fresh not frozen and dry packed.
Ingredients
- 1 package {10.5 ounces} Cherry Tomatoes
- 1 whole head Garlic, skin on, cloves separated
- Olive Oil, for drizzling
- Kosher Salt and Black Pepper, to season
- 6 cups Vegetable Stock
- 1 tablespoon Butter
- 2 tablespoons Olive Oil
- 1 whole Onion, diced
- 1 1/2 cups Arborio Rice
- 2 tablespoons Tomato Paste
- 1/2 cup Dry White Wine
- 1 pound Scallops, thoroughly pat dry
- 1 package {4 ounces} Thinly Sliced Prosciutto
- Kosher Salt and Black Pepper, to taste
- 1 bunch Basil, chopped for garnish
Directions
- Step 1 Preheat your oven to 400 degrees F. Toss tomatoes and garlic cloves in olive oil and season with salt and pepper. Roast in the oven on a sheet pan for 15 minutes until tender and blistered. Remove and let cool. Remove garlic from their skins and place in a bowl and mash with a fork to make a paste.
- Step 2 Heat the stock to warm in a medium saucepan. In a large, heavy bottomed pot, heat the butter and olive oil over medium heat. When the butter has melted, add the onion. Sauté for 2-3 minutes or until it is slightly translucent.
- Step 3 Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute, until there is a slightly nutty aroma. But don’t let the rice brown.
- Step 4 Add the garlic paste, tomato paste and wine and cook to combine and bring to a simmer while stirring. Add a ladle of stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.
- Step 5 It’s important to stir constantly, especially while the hot stock gets absorbed, to prevent burning, and add the next ladle as soon as the rice is almost dry. Continue adding ladles of hot stock and stirring the rice while the liquid is absorbed. As it cooks, you’ll see that the rice will take on a creamy consistency as it begins to release its natural starches.
- Step 6 Continue adding stock, a ladle at a time, for 30 minutes or until the grains are tender. Save a ladle of stock for serving. Stir in the roasted tomatoes. Season with kosher salt and ground black pepper.
- Step 7 Keep risotto warm and prepare the scallops. Slice the prosciutto slices in half lengthwise and wrap the scallops. Make sure the scallops are completely dry. {Pat dry with paper towels.} Season the scallops with salt. Add 2 tablespoons of olive oil to a cast iron skillet on high heat. The pan needs to be screaming hot in order to properly sear the scallops. Add the scallops to the pan and cook 1 – 1/2 minutes on each side. Scallops should have a brown crust on the outside. Remove scallops to a serving dish remove to a plate.
- Step 8 Before serving ladle in some warm stock and stir to loosen risotto. Serve risotto and scallops immediately and garnish with basil.
Savor and Enjoy!
