Lido Recipe: Seared Scallops with Proscuitto and Grilled Peaches

Posted by The Dolphin Bay | August 13th, 2013 / No Comments »

scallops

Seared Day Boat Scallops with Crispy Prosciutto and Grilled Peaches

Serves 4

  • 12 each  large scallops
  • 4 slices thin sliced prosciutto
  • 2 each ripe yellow peaches
  • Salt and Pepper
  • Neutral oil for cooking

Preheat oven to 375. First crisp prosciutto on a sheet tray in the oven for about 10 minutes. Reserve prosciutto for later.  Next, halve the peaches and scoop out the pit, then slice each half into 4 even wedges.  Sprinkle peaches with salt and pepper. Over a hot grill, cook peaches for about 5 minutes  on each side.  You should see nice, dark, grill marks and the peaches should be soft, not mush. Now heat a medium sized sauté pan over medium heat and add enough neutral oil to coat the bottom of the pan.  Sprinkle the scallops with salt and pepper, and add to the pan and cook on one side for about 7 minutes  then turn and cook another 5 minutes.  Arrange the Peaches on 4 separate plates, and then place scallops around the peaches. Top the dish with the crispy prosciutto and serve.

Recipe by Lido at Dolphin Bay Executive Chef, Jacob Moss.

Pairs with local Clesi Malvasia Bianca.

Pairing by Dolphin Bay & Spa Director of Food & Beverage, Todd Brown.

Todd also suggests pairing our summer dinner entrée, Wild Salmon with Summer Squash Succotash and Charred Tomatoes, with Chamisal Pinot Noir.


This entry was posted on Tuesday, August 13th, 2013 at 3:53 pm and is filed under Lido at Dolphin Bay, Recipes From Our Chefs. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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