Wrapped Scallops Recipe

Prepare scallops

Pat scallops very dry with paper towels. Remove and discard the small side muscle if present. Season lightly with 1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper, rubbing gently to coat.

Wrap with prosciutto

Cut each prosciutto slice in half lengthwise to make 12 strips. Wrap one strip of prosciutto around the edge of each scallop, overlapping slightly. Secure each wrapped scallop with a toothpick through the top to hold the prosciutto in place.

Sear scallops

Heat a large skillet over medium-high heat until very hot. Add 2 tbs olive oil and 1 tbs unsalted butter; swirl until butter foams. Add scallops, prosciutto seam-side down, spacing them so they don't touch. Sear without moving for 1.5–2 minutes until a golden crust forms. Flip and cook 1–1.5 minutes more until opaque in the center (total cook time ~3–3.5 minutes depending on size). Transfer to a warm plate and tent loosely with foil.

Seasoning note

Taste and add remaining 1/4 tsp kosher salt and 1/4 tsp black pepper to the scallops if needed. Remember prosciutto is salty, so adjust cautiously.

Make sauce base

Combine 1/4 cup soy sauce, 2 tbs mirin, 2 tbs honey, 1 tbs rice vinegar, 1 tsp grated ginger, 1 tsp minced garlic and 1/2 tsp sesame oil in a small saucepan over medium heat. Stir to dissolve honey and bring to a gentle simmer.

Thicken to lacquer

Whisk 1 tsp cornstarch with 1 tbs water until smooth. Add the slurry to the simmering sauce and stir continuously for 1–2 minutes until sauce thickens to a glossy, syrupy consistency. Remove from heat and let cool slightly; sauce will thicken further as it rests.

Finish

Taste and adjust acidity or sweetness: add up to 1/2 tbs more rice vinegar or honey if desired. Keep warm for serving or reheat briefly; do not boil vigorously after thickening.

Prepare vegetables

Place 4 cups thinly sliced kale and 2 cups shredded Brussels sprouts in a large bowl. If kale is tough, massage with a pinch of salt and 1 tsp lemon juice for 1 minute to soften.

Make dressing

In a small jar or bowl, whisk 2 tbs lemon juice, 2 tbs extra-virgin olive oil, 1 tsp honey, 1/2 tsp Dijon mustard, 1/4 tsp salt and 1/4 tsp black pepper until emulsified.

Toss salad

Pour the dressing over the kale and Brussels sprouts. Add 2 tbs grated Parmesan and 2 tbs toasted sliced almonds (if using). Toss thoroughly to combine and let sit for 5 minutes so flavors meld.

Divide the dressed kale and Brussels sprout salad evenly among 4 plates (about 1 cup salad per plate). Arrange 3 prosciutto-wrapped scallops over each bed of salad.

Spoon 1–2 tbs lacquer sauce over the scallops (per plate) and drizzle a little more around the plate for presentation. Garnish with microgreens or chopped chives and a lemon wedge on the side.

Serve immediately while scallops are warm so the prosciutto stays crisp and the lacquer sauce remains glossy.