Prosciutto Wrapped Sea Scallops

I'd be tempted to eat almost anything wrapped in prosciutto so pick up some scallops, some decent prosciutto and a bottle of Relish Roussanne and create this delicious partnership for yourself.

Ingredients

  • Sea Scallops, cleaned  ·  8 
  • Sliced Prosciutto  ·  8 pieces 
  • Herbie's Shichimi Togarashi  ·  1 tablespoon 
  • Butter  ·  1 tablespoon 
  • Olive Oil  ·  2 tablespoons 
  • Toothpicks  ·  8 

Instructions

Lay the clean scallops out on a cutting board. Wrap one slice of prosciutto around each scallop horizontally and secure with a tooth pick. Then season each side of the scallop with Herbie's Shichimi Togarashi.

Heat 2 tablespoons of olive oil in a large saute pan over high heat. Once the oil is shimmering add the scallops flesh side down, make sure to swirl the pan to evenly distribute the oil, then cook on the first side for a least 3 minutes (Do not touch them until they are golden brown). Once the first side is golden brown, carefully flip each one then add the butter to the pan and cook for another 3 minutes.

Once the scallops are cooked to your preference, remove them from the pan and drain on paper towels.

Serve immediately and enjoy with our Williamson Wines Relish Roussanne!

Tommy's Tips:

Relish Roussanne

Relish Roussanne

Relish is a limited production single-varietal Roussanne wine from a single vineyard.