Somehow we managed to keep up with the garden and lawn and our day-job responsibilities besides during our busy June fun. And we managed to craft several delicious meals at home.
Here's one of them, and it's delicious. Speed is the name of the game with this one; only about 12 minutes once you've got your ingredients prepped:
Proscuitto-Wrapped Sea Scallops with White Beans, Chard and Cherry Tomatoes
3-5 bay scallops per person
1/2 slice thin proscuitto per scallop
one hefty bunch rainbow chard, roughly sliced
one pint cherry tomatoes, washed and stemmed
4 cloves garlic, thinly sliced
one 15 ounce can white beans, lightly drained
chopped fresh rosemary
chopped flat-leaf parsley
salt and pepper to taste
Gently warm beans with a good-sized pinch of the fresh rosemary in a small saucepan.
Wrap proscuitto around scallops and secure with a toothpick. Heat a decent splash of olive oil in a saute pan. When oil is quite warm, place scallops in pan. Turn scallops to evenly brown on all sides, allowing proscuitto to brown well before turning, about 4 minutes total. When done, remove to plate and loosely cover to keep warm.
Add a swirl more olive oil to scallop/proscuitto juices in same saute pan. Toss in sliced garlic and stir well for one minute, moderating heat as to not brown or burn garlic. Throw in another big pinch of rosemary. Add tomatoes, allowing them to blister on each side before turning. Blister on all sides. Toss in slice chard, stirring frequently, for about two minutes more until well wilted and the tomatoes are just beginning to give up their juices. Salt and pepper to taste.
To serve, spoon the white beans into a deep bowl. Top with chard/tomato mixture. Place scallops on top, and sprinkle with parsley. With a well-chilled Pinot Gris, this is delightful.