Chef Kristy from H-E-B’s Cooking Connections shows you how to make these in our “Gem” section. This has become one of my favorite, easy dishes to prepare. Serve it with a nice Sauvignon Blanc, and your meal is perfect!
To make compound butter, mix softened butter with the Mango Sauce. Set aside.
Season both sides of the scallops with the Adams Rub. If necessary, trim the prosciutto slices to the width of the scallop and then wrap each scallop in 1 slice of prosciutto. Secure with toothpick if necessary. Heat a large skillet to med/high heat and add 1 Tablespoon grapeseed oil. Heat until the oil simmers across the pan, but is not smoking. Place 3-4 scallops in the pan and cook until done, approximately 15 minutes total time. Add more grapeseed oil as needed to finish all 12 scallops. Add a 1 ½ dollop of compound butter to the top of each scallop immediately after removing them from the pan.
- 4 T Butter, softened
- 2 T Cookwell & Company Mango Green Apple Habenero sauce
- 12 Colossal sea scallops (medium/large)
- 12 slices Prosciutto
- T Adams Reserve Val Verde rub
- 3 T Ottavio grapeseed oil