Ingredients:
- 12 Diver scallops
- 6 slices Prosciutto, halved lengthwise
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 garlic clove, halved
Instructions:
- To prepare; lightly rinse and pat dry.
- Wrap each scallop in a piece of the prosciutto and tie with kitchen twine.
- Heat a large skillet with a heavy bottom to med-high.
- Add olive oil and butter to pan, swirl to coat.
- Add garlic and saute for a quick moment to release flavor into oil.
- Remove garlic and discard.
- Using tongs, place scallops in pan.
- Sear until golden brown and turn, sear second side.
- Remove to serving plates and remove twine.
- Serve while hot!
- Scallops will only take a total of 3 to 5 minutes, do not overcook or they will become tough.
- If cut open, the inside should still look slightly uncooked-think medium rare for steak.
- The scallops should finish cooking all the way through while they are on the plate and on the way to the table, where they should be eaten while hot.
- By the time you cut into one on your plate at the dinner table, it should be opaque all the way through, but very tender inside.