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Seared Day Boat Scallops with Crispy Prosciutto and Grilled Peaches
- 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.
Grilled Scallops and Watermelon Salad
1 each Watermelon, approx. 5 pounds
½ cup Red Onion, thinly sliced
¼ cup Rice Wine Vinegar
½ cup Extra-Virgin Olive Oil
2 tbsp. Fresh Mint, Chopped
6 each Mint Sprigs, Whole
16 each Day Boat Scallops, Large
2 tbsp. Canola Oil
Salt and Pepper
Cut the top and the bottom off of the Watermelon. Cut the flesh from the Watermelon taking care to remove any white part of the rind. Cut into bite size pieces, removing and discarding the seeds. Seedless watermelon is also an option. Place the Watermelon pieces and the sliced Red Onion in a large bowl.
In a small bowl, combine the Vinegar, Salt and Pepper, and whisk until Salt is dissolved. Slowly whisk in the Olive Oil, a few drops at a time. Add in the Chopped Mint, taste, and adjust seasonings to your liking.
Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Refrigerate.
Lightly brush the Scallops with Oil and sprinkle with Salt and Pepper. Grill on hot grill, approximately two minutes on each side.
To serve, divide salad among individual plates. Place two Scallops on each salad. Garnish with Mint Leaves and Lime Wedges.
Recipe courtesy Executive Chef Maegen Loring of Lido at Dolphin Bay. Chef Maegen suggests pairing with a chilled glass of Rosé.
Seared Coriander Crusted Scallops with Cilantro and Radicchio Salad
1 Head of Radicchio, Shaved Thin
1 Bunch of Cilantro, Stems Removed
1 Tablespoon Coriander Seeds
12 Large Scallops
Salt and Pepper
1 Tablespoon Olive Oil
Toast coriander seeds in a small skillet over medium heat, stirring regularly, until uniformly browned. Grind coriander until fine, either with a mortar and pestle or a clean coffee grinder. Sprinkle scallops generously with salt, pepper and coriander. Heat a medium sauté pan on high for about two minutes, then add olive oil to coat the pan. As soon as the olive oil starts to smoke, add the scallops and cook on high for 5 minutes. Turn scallops over in the pan and reduce the heat to medium, continue cooking for about 10 minutes. Remove scallops from the pan and place on a paper towel lined plate. In a small bowl, toss cilantro and radicchio with bacon vinaigrette to taste. Arrange salad and scallops on a medium sized platter. Drizzle with vinaigrette and serve.
Pairs perfectly with Clesi ‘San Bernab’ Malvasia Bianca
2 Cups Raw Bacon, Diced
½ Cup Olive Oil
1 Whole Shallot, Diced
2 Green Onions, Diced
½ Cup Rice Wine Vinegar
1 Tablespoon Dijon Fine Mustard
Salt and Pepper
In a medium sauté pan, crisp bacon. Strain bacon grease into a small bowl and place bacon on a paper towel lined plate. Mix olive oil in with bacon grease. In a metal bowl, whisk shallot, green onion, vinegar and mustard. Continue to whisk vigorously and slowly pour in oil mixture until emulsified. Season vinaigrette with salt and pepper. Extra vinaigrette can be refrigerated for up to one week.
Recipe Courtesy of Executive Chef Jacob Moss
Wine Pairing Courtesy of Resident Sommelier Todd Brown