We saw these amazing scallops at Whole Foods and of course we had to get them! I usually wrap them in prosciutto but, this time I used some speck that had been smoked. I don’t think I will be going back to the prosciutto after using the speck! Speck is a distinctively juniper flavored ham originally from Tyrol, a historical region that since 1918 partially lies in Austria and partially in Italy. Speck’s origins at the intersection of two culinary worlds is reflected in its synthesis of salt-curing and smoking.
Speck Wrapped Scallops
Serves 2 people
6 large scallops
6 pieces of speck
Freshly cracked pepper
Take paper towels and make sure the scallops are dry before wrapping with speck. Sprinkle salt and pepper all over scallops. Then wrap dry scallops with speck. Heat your saute pan and add a tablespoon of olive oil and a tablespoon of butter. Make sure your saute pan is hot before you add your speck wrapped scallops. Saute about 3-5 minutes per side. (depending on how large your scallops are) The scallops are done when firm to touch with your finger. Drizzle the pan juices over the scallops and serve immediately.
Peter’s Wine Pick: Hanna Sauvignon Blanc