Pan Seared Sea Scallops
Courtesy Mark Sulltrop, Bleu at Columbia
Makes 4-6 Servings
1 pound prosciutto ham, thinly sliced
6 sprigs fresh rosemary
1 pound sea scallops (20 to 25 count)
Ground black pepper to taste
2 tablespoons olive oil
1/4 cup brown sugar
1 cup port wine
4 ounces unsalted butter
1/2 cup Gorgonzola or fresh goat cheese, crumbled
Cut prosciutto lengthwise into 1-inch strips. Cut rosemary sprigs into 1 1/2-inch segments. Wrap scallops individually with prosciutto strips, then using the rosemary segments, secure the prosciutto to the scallops. Season wrapped scallops with black pepper.
Place half of the oil and scallops flat side down in a hot saucepan. Cook scallops until golden brown, then turn over and sear the remaining side. Remove seared scallops from pan, and repeat searing with the remaining scallops and oil. Place brown sugar in the hot sauté pan, and deglaze with port wine. Reduce wine to a syrup consistency, and stir in butter. Drizzle port reduction over scallops, and garnish with Gorgonzola or fresh goat cheese crumbles.