The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.
Grab your suit, that fancy dress and a bottle of wine because it’s time for a five-star meal in the comfort of your own home!
Sea marshmallows (aka scallops) are the way to my wife’s heart, so I’ve perfected them in countless ways. Heinen’s carries some of most fresh U10 scallops around; the quality is unmatched. If you can score a few of those you’re in luck, but if not, their frozen wild caught scallops have never let me down. Scallops really don’t need anything other than salt and a bit of pepper, but sometimes it’s fun to jazz them up.
Boy oh boy, did I jazz up these sea gems!
First, I wrapped each scallop in a slice of Italian Speck prosciutto from Heinen’s Deli. You’re going to want to grab a few extra slices of this stuff – it is amazingly delicious. This prosciutto has a bit more bite than the prosciutto you’re probably used to. Confession time, I always stuff a few slices between a Heinen’s baguette and eat it on the way home, it’s like a reward.
If the prosciutto doesn’t get your motor running, then the cantaloupe purée its served in is destined to fulfill your dinner desires! This purée is sweet, earthy and brings just a slight kick to the dish with freshly cracked peppercorns.
Prosciutto and cantaloupe make a great pairing and this dish is no exception. You’ll be amazed at how well the flavors merge.
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For the Prosciutto Wrapped Scallops
- 1 lb. Heinen's scallops
- 1/4 lb. Italian Speck prosciutto
- 1 1/2 Tbsp. Heinen's butter
- 1/3 cup white wine
- 1 sprig thyme
- 1 tsp. salt
- 1 tsp. pepper
For the Cantaloupe Purée
- 1 cup cantaloupe, diced
- 1/2 Tbsp. fresh thyme
- 1 tsp. freshly ground peppercorns
- If you’re using frozen scallops, defrost according to packaging instructions. The best way is to allow them to defrost overnight in the refrigerator.
- Wash the scallops in cold, running water. Dry with paper towels, then place them on a dish towel and fold the towel over top. Place in the refrigerator for 20 minutes. This may sound silly, but it is a key step to ensuring a restaurant-style sear on the scallops. In fact, the sear will be better than most restaurants!
- While the scallops are in the fridge, throw together the cantaloupe purée! Technically, you’re supposed to cook down a purée, but the freshness of cantaloupe works great here. In a food processor, combine all the ingredients and purée until smooth. Place in refrigerator until it’s time to serve.
- After 20 minutes, remove the scallops from the towel, slice the prosciutto in thirds and and wrap each scallop in a slice of prosciutto. The prosciutto will stick to the scallops, so no need to use a toothpick. Season with salt and pepper.
- Preheat a skillet over medium-high heat. Add a half Tbsp. of oil and once it starts to smoke, add the scallops. Cook for 3 minutes, then flip. Add 1/2 Tbsp. of butter and the sprig of thyme. Baste the scallops and cook for 3 minutes.
- Remove the scallops from the pan and add the white wine. Whisk for 2 minutes, then add the butter.
- Serve the scallops over the purée and drizzle with the brown butter. Enjoy!