Prosciutto-wrapped Scallops with Orange-Smoked Paprika Vinaigrette is a simple and elegant recipe that can be served in meal or appetizer portions. The citrus-spice vinaigrette can be prepared ahead of time and the total prep and cook time for the scallops is less than 15 minutes. When broiling the scallops take care not to overcook them or they will get chewy. The cook times in the recipe should yield perfect scallops unless you are using unusually large medallions.
Prosciutto-wrapped Scallops with Orange-Smoked Paprika Vinaigrette
(Mark Kelly, 2013)
Orange-Smoked Paprika Vinaigrette
3 Tbsp fresh orange juice
½ tsp finely grated orange zest
2 Tbsp sherry vinegar
1 tsp smoked paprika
½ tsp granulated sugar
2 drops Sriracha
½ cup extra-virgin olive oil
4 paper-thin slices prosciutto, each sliced lengthwise into 2 long strips
8 sea scallops, halved horizontally
Freshly ground black pepper
Fresh thyme leaves for garnish
Vinaigrette – In a small bowl, whisk together the orange juice, orange zest, vinegar, paprika, sugar, Sriracha, and ¼ teaspoon salt until the sugar and salt are dissolved. Gradually whisk in the oil until the dressing is creamy and blended. Taste and adjust the flavor for balance and seasoning. Whisk again just prior to serving.
Scallops – Line rimmed baking sheet with parchment paper. Wrap 1 prosciutto strip around center of each scallop half pressing ends together to seal. Arrange scallops on prepared sheet.
Preheat broiler. Brush scallops lightly with oil, sprinkle with salt and pepper. Broil scallops until opaque in center and prosciutto is almost crisp, turning scallops over halfway through broiling, 1-2 minutes each side, depending on the size of the scallops. Arrange scallops on platter over a small bed of arugula. Top each with a sprinkle of vinaigrette and a few thyme leaves.