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Prosciutto Wrapped Seared Scallops with Harvest Berry Preserve Pan Sauce

Make this recipe with me on the Dishing up Durham show! Watch Season 1 - Episode 4.

Featuring: Hurt Berry Farm Harvest Berry Preserve 

6 diver scallops, size U10

3 thin slices of prosciutto, halved lengthwise

2 tsp canola oil

2 tsp olive oil, divided 

1 clove of garlic, thinly sliced 

1/4 cup dry white wine

1/4 cup Hurt Berry Farm Harvest Berry Preserve

Handful of fresh tarragon leaves


● Pat scallops dry with paper towel and season each side with salt and pepper.

● Lay a strip of prosciutto on work surface, lay a scallop sideways at one end and roll until prosciutto is completely secured around scallop. Repeat with remaining scallops and prosciutto strips.

● Place a cast iron skillet over high heat and add canola oil. Once the oil begins to smoke, add scallops and sear for 3 minutes, flip, and cook other side just until scallops begin to become firm, about 2 minutes more. Transfer to a small plate. 

● Meanwhile, reduce heat to medium-high, add 1 tsp olive oil and sliced garlic to skillet and cook until garlic becomes fragrant, about 1 minute.

● Add wine and, using a wooden spoon, scrape up any brown bits from the bottom of the skillet. Reduce wine by half, stir in berry preserve, and cook until pan sauce has warmed through, about 1 minute.

● Serve scallops with pan sauce, fresh tarragon leaves and a drizzle of the remaining 1 tsp olive oil. 


Serves 2