Welcome Back to Love Your Food: A Simple and Quick Recipe for Prosciutto-Wrapped Scallops

We have a very simple and quick recipe for you this week, perfect for entertaining because it's really easy to impress a crowd with these. They are our take on bacon-wrapped scallops, but we're using prosciutto instead. We're using these nice big fresh sea scallops here that we have, and they're really great for parties.

To start, we're obviously starting with these nice big sea scallops and we have this nice prosciutto or Parma ham. You can use any kind of cured ham like this Parma ham German speck anything works for this. Now remember your prosciutto is very very salty so you do not need to salt your scallops a little bit of black pepper and just a tiny tiny drop of the truffle oil on top here just a tiny bit it's a very strong aroma so you want to just add a little tiny bit it adds this beautiful aroma make sure your truffle oil is reasonably fresh and if it's been sitting around for a long long time you haven't used it you may need to get another bottle and then there's not really a set technique to this you just want to make sure that your scallop is fully wrapped up in there.

If you find that you have a lot exposed or it's not closing up properly this is why you get a few extra sheets of prosciutto to deal with and you can take one of them apart just to add a couple little extra bits along the outside. You see chef Caleb here he's getting he's just tucking the corners in and he's gonna get a piece from one of the other sheets prosciutto we have just to make sure that everything's all closed up in there and those nice rich fat veins of the cured ham really do sort of act as a just to hold everything together. There you go one nicely parceled scallop and you can do this in advance so what we're gonna do is we're gonna put all of these together and they can go into the fridge for a little while.

So if you're doing this for a party you do want to serve them right after they're cooked so you can do all that prep work in advance and leave it in the fridge just wrap it up. We're gonna add a little bit of oil to our pan here this is just grapeseed oil so a very high smoke point no flavor we just want to make sure that nothing is gonna stick or anything so once we get a good heat under there we're gonna put our prosciutto wrapped scallops in there and you can see they are sizzling right away. We do want a nice bit of color on the outside of the prosciutto it gets nice and crispy once it gets a little bit of color now you can see a little bit of brown on there that is perfect.

Now we need to be a little bit aware of how big each of your scallops are and the smaller they are the faster they will cook so we're just gonna take a look give it a little squeeze you can tell when they're getting close to being done just by how firm they are as they're getting more and more done they'll get more firm. You see chef Caleb just kind of give a little bit of color to the outside edge here as well this one is getting pretty close to done don't worry if that outer layer starts to pull apart a little bit everything is still holding together that nice crispy prosciutto on the outside and just give me a little tap this one seems to be done.

You don't want to overdo them because they do get really quite tough at the same time of course you don't want them raw in the middle so just a little a little push a little press test will tell you just about how close to being done they are just get a little bit on the outside and that's it they're really really simple really easy recipe absolutely delicious. I do give you a word of warning do not salt your scallops when you're wrapping them in prosciutto because that prosciutto is salty enough already I promise this can be served over any kind of nice vegetables it goes really really well with sauce like bla bla or even a brown butter caper sauce really really excellent very simple easy to impress with these.

If you like this recipe please do like and subscribe and if you have any recipes you'd like to see chef Caleb try on the channel please let us know in the comments below and remember to love your food.

"WEBVTTKind: captionsLanguage: enand welcome back to love your food this week we have a very simple and quick recipe for you this one is awesome for entertaining because it's really easy to impress a crowd with these they are our take on bacon-wrapped scallops they are prosciutto wrapped scallops we're using these nice big fresh sea scallops here that we have and really great for parties I'm gonna show you some ingredients so we're obviously starting with these nice big sea scallops and we have this nice prosciutto or Parma ham and a little bit of truffle oil so obviously we're gonna start with our prosciutto now you can use any kind of cured ham like this Parma ham German speck anything works for this now remember your prosciutto is very very salty so you do not need to salt your scallops a little bit of black pepper and just a tiny tiny drop of the truffle oil on top here just a tiny bit it's a very strong aroma so you want to just add a little tiny bit it adds this beautiful aroma make sure your truffle oil is reasonably fresh and if it's been sitting around for a long long time you haven't used it you may need to get another bottle and then there's not really a set technique to this you just want to make sure that your scallop is fully wrapped up in there if you find that you have a lot exposed or it's not closing up properly this is why you get a few extra sheets of prosciutto to deal with and you can take one of them apart just to add a couple little extra bits along the outside so you see chef Caleb here he's getting he's just tucking the corners in and he's gonna get a piece from one of the other sheets prosciutto we have just to make sure that everything's all closed up in there and those those nice rich fat veins of the cured ham really do sort of act as a just to hold everything together so there you go one nicely parceled scallop and you can do this in advance so what we're gonna do is we're gonna put all of these together and they can go into the fridge for a little while so if you're doing this for a party you do want to serve them right after they're cooked so you can do all that prep work in advance and leave it in the fridge just wrap it up so we're gonna add a little bit of oil to our pan here this is just grapeseed oil so a very high smoke point no flavor we just want to make sure that nothing is gonna stick or anything so once we get a good heat under there we're gonna put our prosciutto wrapped scallops in there and you can see they are sizzling right away we do want a nice bit of color on the outside of the prosciutto it gets nice and crispy once it gets a little bit of color now you can see a little bit of a little bit of brown on there that is perfect now you're gonna want to be a little bit aware of how big each of your scallops are and the smaller they are the faster they will cook so we're just gonna take a look give it a little squeeze you can set you can tell when they're getting close to being done just by how firm they are as they're getting more and more done they'll get more firm you see chef Caleb just kind of give a little bit of color to the outside edge here as well this one is getting pretty close to done don't worry if that outer layer starts to pull apart a little bit everything is still holding together that nice crispy prosciutto on the outside and just give me a little tap this one seems to be done you don't want to overdo them because they do get really quite tough at the same time of course you don't want them raw in the middle so just a little a little push a little press test will tell you just about how close to being done they are just get a little bit on the outside and that's it they're really really simple really easy recipe absolutely delicious I do give you a word of warning do not salt your scallops when you're wrapping them in prosciutto because that prosciutto is salty enough already I promise this can be served over any kind of nice vegetables it goes really really well with sauce like a bla bla or even a brown butter caper sauce really really excellent very simple easy to impress with these if you like this recipe please do like and subscribe and if you have any recipes you'd like to see chef Caleb try on the channel please let us know in the comments below and remember to love your foodand welcome back to love your food this week we have a very simple and quick recipe for you this one is awesome for entertaining because it's really easy to impress a crowd with these they are our take on bacon-wrapped scallops they are prosciutto wrapped scallops we're using these nice big fresh sea scallops here that we have and really great for parties I'm gonna show you some ingredients so we're obviously starting with these nice big sea scallops and we have this nice prosciutto or Parma ham and a little bit of truffle oil so obviously we're gonna start with our prosciutto now you can use any kind of cured ham like this Parma ham German speck anything works for this now remember your prosciutto is very very salty so you do not need to salt your scallops a little bit of black pepper and just a tiny tiny drop of the truffle oil on top here just a tiny bit it's a very strong aroma so you want to just add a little tiny bit it adds this beautiful aroma make sure your truffle oil is reasonably fresh and if it's been sitting around for a long long time you haven't used it you may need to get another bottle and then there's not really a set technique to this you just want to make sure that your scallop is fully wrapped up in there if you find that you have a lot exposed or it's not closing up properly this is why you get a few extra sheets of prosciutto to deal with and you can take one of them apart just to add a couple little extra bits along the outside so you see chef Caleb here he's getting he's just tucking the corners in and he's gonna get a piece from one of the other sheets prosciutto we have just to make sure that everything's all closed up in there and those those nice rich fat veins of the cured ham really do sort of act as a just to hold everything together so there you go one nicely parceled scallop and you can do this in advance so what we're gonna do is we're gonna put all of these together and they can go into the fridge for a little while so if you're doing this for a party you do want to serve them right after they're cooked so you can do all that prep work in advance and leave it in the fridge just wrap it up so we're gonna add a little bit of oil to our pan here this is just grapeseed oil so a very high smoke point no flavor we just want to make sure that nothing is gonna stick or anything so once we get a good heat under there we're gonna put our prosciutto wrapped scallops in there and you can see they are sizzling right away we do want a nice bit of color on the outside of the prosciutto it gets nice and crispy once it gets a little bit of color now you can see a little bit of a little bit of brown on there that is perfect now you're gonna want to be a little bit aware of how big each of your scallops are and the smaller they are the faster they will cook so we're just gonna take a look give it a little squeeze you can set you can tell when they're getting close to being done just by how firm they are as they're getting more and more done they'll get more firm you see chef Caleb just kind of give a little bit of color to the outside edge here as well this one is getting pretty close to done don't worry if that outer layer starts to pull apart a little bit everything is still holding together that nice crispy prosciutto on the outside and just give me a little tap this one seems to be done you don't want to overdo them because they do get really quite tough at the same time of course you don't want them raw in the middle so just a little a little push a little press test will tell you just about how close to being done they are just get a little bit on the outside and that's it they're really really simple really easy recipe absolutely delicious I do give you a word of warning do not salt your scallops when you're wrapping them in prosciutto because that prosciutto is salty enough already I promise this can be served over any kind of nice vegetables it goes really really well with sauce like a bla bla or even a brown butter caper sauce really really excellent very simple easy to impress with these if you like this recipe please do like and subscribe and if you have any recipes you'd like to see chef Caleb try on the channel please let us know in the comments below and remember to love your food\n"