Prosciutto Wrapped Sea Scallops with Pawpaw/Vanilla Preserves
Jonathan Lundy, Jonathan at Gratz Park, Lexington, Kentucky / June 2012
For 6 servings
• 4 cups ripe pawpaw pulp
• 1 1.75 oz. package Sure-Jell fruit pectin
• 2 Tbsps. lemon juice
• 1/8 tsp. salt
• 1/4 vanilla bean, halved and scraped
• 5 cups granulated sugar
Bring pulp, 1/2 cup water, pectin, juice, salt, and vanilla to a boil in medium saucepan over medium heat (mixture will thicken slightly), stirring frequently; add sugar; cook, stirring, until mixture returns to a boil; boil 2 to 3 minutes; remove from heat; cool; place in airtight container; reserve in refrigerator.
• 12 very thin slices Col. Bill Newsom’s prosciutto
• 12 U-10 dry-packed sea scallops
• 1 Tbsp. canola oil
• 2 Tbsps. unsalted butter
Heat oven to 450°F.
Lay out prosciutto on cutting board; trim slices to same size as height of scallops; wrap each scallop with a piece of prosciutto; secure with toothpick.
Heat oil in large skillet set over high heat; sear scallops until brown on one side (2 to 3 minutes); add butter; place pan in oven; bake until just cooked through (2 to 3 minutes); remove from oven; place scallops on clean kitchen towel sear- side up; reserve (keep warm).
To serve, remove toothpicks from scallops; divide among serving plates; spoon preserves to one side for dipping.