Grilled Scallops with Prosciutto, Leeks and Red Pepper

I’ve got seafood on the brain.

It could be that vacation is coming up very soon and I’m practicing all the recipes I want to do at the beach. Or it could be that all the rain that’s falling in Tennessee is reminding me of the ocean.

Or it just could be that we love seafood.

So, okay. Clams one night. Scallops the next.

That’s cool.

Then again, I am quite fond of the pig.

It could be all that pork belly floating around the blog world these days that’s got me much more into Porky than ever before. I haven’t tried the belly yet, but it’s on my to do list.

Chorizo one night . Prosciutto the next.

I’m seeing a pattern here.

And when the pig and seafood get together it’s a marriage made in heaven. Two nights in a row.

Grilling scallops was the plan tonight, but rain changed the outdoor action, so the handy dandy grill pan came to the rescue.

Prosciutto is crisped to perfection to be used as a garnish for the grilled scallops. Garlicky leek and red bell pepper saute on top of buttery spinach as a base for the sweet seafood.

Surf and turf takes on a new meaning.

Maybe I’ll do salmon and pancetta tomorrow…hmmmm….

Grilled Scallops with Crispy Prosciutto, Leeks and Red Pepper

6 large sea scallops
4 fat cloves garlic, chopped
1 large red bell pepper, diced
2 leeks, cleaned, light green to white parts only, diced
About a pound of fresh spinach, cleaned
¼ lb prosciutto, diced
1 tbsp butter
A couple of good swirls extra virgin olive oil

Heat a cast iron skillet and add a couple of good swirls of extra virgin olive oil. Add prosciutto and cook about 8-10 minutes til crispy. Remove from pan and drain on paper towels. Add leeks to the pan and saute five minutes, then the red bell pepper and garlic. Cook ten minutes until very soft and golden. Remove from pan and season with coarsely ground black pepper.

Grill scallops about 4 minutes per side depending on how big they are. While scallops are cooking, cook spinach. Put rinsed spinach in a hot skillet and cover for five minutes, remove the top and cook til wilted and water evaporates. When done add the tbsp of butter.

Plate with the spinach on the bottom, the leek and pepper mix on top of that finishing with three scallops per person. Sprinkle prosciutto over all and serve.

Serves 2 generously.

Grilled Scallops with Prosciutto, Leeks and Red Pepper