Speck Wrapped Scallops Recipe

Preparation Steps

1. 1

   Prepare the Port Reduction

   In a saucepan, bring the port wine to a boil over medium heat. Reduce heat and let simmer until the volume is reduced by half, about 15-20 minutes. Set aside.

2. 2

   Cook the Couscous

   In a pot, bring 1 1/4 cups of water to a boil. Stir in couscous and a pinch of salt. Cover and remove from heat, letting it sit for about 5 minutes. Fluff with a fork and set aside.

3. 3

   Sauté Leeks and Mushrooms

   In a skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add sliced leeks and cook until softened, about 5 minutes. Add chopped royal trumpet mushrooms and cook for another 5 minutes, seasoning with salt and pepper.

4. 4

   Wrap and Cook Scallops

   Preheat the oven to 375°F (190°C). Wrap each scallop with a slice of speck. In the same skillet, heat the remaining olive oil over medium-high heat. Sear the wrapped scallops for about 2-3 minutes on each side until golden brown. Transfer to the oven and bake for 5-7 minutes.

5. 5

   Assemble the Dish

   On a plate, create a bed of couscous topped with the sautéed leeks and mushrooms. Place the cooked scallops on top and drizzle with the port reduction. Garnish with fresh parsley.