Basil & Garlic-stuffed Scallops Wrapped In Prosciutto

Total Time: 1 hr 5 mins Preparation Time: 40 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 lbs sea scallops (24-30 count)
• 24 -30 individually roasted garlic cloves (see roasting instructions in notes below)
• 1 small fresh basil leaf (1 per scallop, reserve extra for garnish)
• thinly-sliced prosciutto (enough to wrap the outside of each scallop)
• 1/3 cup flour
• 1/4 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons butter
• 2/3 cup favorite wine (chardonnay recommended)
• 2 tablespoons fresh lime juice
• 2 tablespoons fresh lemon juice
• 1 tablespoon orange zest, freshly grated
• 1/2 teaspoon cayenne pepper
• 3/4 cup heavy cream
• 1/4 cup unsalted butter, cut into pieces

Recipe

• 1 for the scallops: lay your scallops on a flat clean work surface. place your hand on top of each scallop and using a thin sharp knife, cut a small pocket into the side of each scallop, taking care not to cut all the way through the sides. wrap a roasted garlic clove with a basil leaf before inserting gently into the pocket of each scallop.
• 2 then wrap the sides of each stuffed scallop with a thin slice of prosciutto to ensure the garlic stays inside the scallop; use a large toothpick to secure. set aside; in a medium shallow dish, combine the flour, paprika, salt and pepper. carefully toss the stuffed scallops in the flour coating all sides. in a large sauté pan over medium heat, melt the butter. add your scallops gently in the pan and sauté for 3-4 minutes per side. remove from pan and keep warm until ready to serve.
• 3 for the spicy citrus beurre blanc: combine wine, lime juice, lemon juice, orange zest and cayenne pepper in a medium sauce pan.
• 4 heat over medium-high heat and let simmer until reduced by half. stir in cream and reduce heat to medium. simmer for 8-10 minutes to reduce by half yet again. turn heat to high and whisk in cold cut butter, until all butter is well incorporated. keep warm.
• 5 to serve: place the stuffed and wrapped sea scallops on a large platter and drizzle with spicy beurre blanc sauce. garnish with any remaining basil leaves, if desired.
• 6 note: to roast individual garlic cloves, break garlic bulbs into cloves, leaving thin skins on the cloves. place the cloves in a small oven-proof dish and drizzle with 1/2 cup of olive oil, a pinch of sea salt and a pinch of coarse black pepper.
• 7 cover dish and bake in pre-heated 250° oven for 40 minutes, turning cloves over every now and then. remove from oven and let garlic cool before carefully removing thin outer skins from each clove.