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Monday, October 27, 2008

Seared Scallops with Balsamic Butter

My wife, Ester, sent me an e-mail with this recipe. I couldn't resist making it this Friday.

It turned out terrific except I forgot to add the Rosemary.

6 slices of prosciutto, halved
6 sea scallops
1 tablespoon olive oil
Fresh Rosemary, finely chopped
1 tablespoon balsamic vinegar
1 tablespoon butter
Salt and pepper

1. Bring a nonstick skillet to medium heat.
2. Wrap each scallop with a slice of prosciutto. Secure with a toothpick and season with salt and pepper.
3. Add oil to the pan. Saute the scallops, turning once, until center is just cooked through. Remove from the pan and set aside.
4. Lower the heat to low and add the vinegar. Let reduce slightly then mix in butter. Season with rosemary, salt and pepper. Serve over scallops.

Sensei Tim Rosanelli
Maximum Impact Karate
(215) 249-3532

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Anonymous said...

Mmm ... this recipe sounds amazing! It's definitely going on my "to-make" list!!

Tim Rosanelli said...

It turned out great. One suggestion is to lighten up on the extra salt for next time. The prosciutto gives it plenty of saltiness. My wife and I felt the extra salt was a little too much.