Proscuitto Wrapped Sea Scallops with White Beans, Chard and Cherry Tomato

As unimaginable as it is that 2010 is half-over, June was a fun month. Really fun. We traveled to My Baby's youngest daughter's college graduation. We attended a high school graduation party. I met and spent a weekend with My Baby's old grad school friends. We roasted marshmallows and watched fireflies. We had a phenomenal meal at Piccolo Restaurant in Minneapolis, and a fun lunch at Gasthaus Bavarian Hunter in Stillwater, Minnesota. We dined with guests under our apple tree. We hosted my future sister-in-law and her lovable and handsome puppy, Ranger, for a delightful weekend. We had dinner with all three of my grown children and my daughter-in-law all at the same time. We drove the Washington side of the Columbia River Gorge, and tasted our way through a generous sampling of Washington wine. For the second time, I heard an amazing musician, Jonatha Brooke, at an outdoor concert. I moved into a cute new part-time pad in my work-away-from-home town.
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
olive oil
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.


  1. It's awesome that you have an apple tree! I don't even have a yard... This salad looks amazing - it's so vibrant and colorful.

  2. What a crazy, fun June. Can you believe it's already over? I love love love these scallops.

  3. The scallops look amazing!

  4. This dish looks AMAZING. I cannot wait to try it.

  5. this looks delish! I love, love, love scallops and this looks like a fab way to cook them up. Fresh and beautiful!

  6. Wow. This looks amazing. What a great combination of flavors. These pictures have got my mouth watering!

  7. All those memorable events in the month of June. ;) I like that this dish is quick, beautiful presentation, elegant and gotta be so flavorful. Those proscuitto-wrapped sea scallops look amazing!

  8. That is one awesome month! Do you need a vacation from your busy month?

    Anyone who serves scallops wrapped in bacon is alright by me...


  9. That is so elegant and the flavors just meld so well!

  10. OH MY GOODNESS! The picture drew me to this post, but this looks and sounds amazing! Totally jealous - I haven't had scallops in ages.

  11. Wow, how could you fit that all in one month? I'm impressed.

    Even more, this dish is everything I love. Beautiful!

  12. looks great! when can I come round for dinner ;) ?

  13. Oh man. And I thought my peanut M&M post was tempting! This is ridiculous-- looks so, so good. I love scallops, and I bet you cooked them properly, too. Always a plus!

    - Lauren, Lauren's Little Kitchen

  14. Love scallops wrapped in prosciutto and with fresh chard and tomatoes - divine! Sounds like you had a wonderful month of travel and visiting and living an idyllic country life, indeed!

  15. Wow. I like the sound of that combo... so much better than bacon! And the photos are making me hungry. Thanks!

  16. what a gorgeous salad!! I had pan seared scallops last night at a very nice restaurant in Philly, what a great idea on a salad! Great presentation!

  17. Wow! That salad looks like something from a magazine. I'll bet it tastes as good as it looks!

  18. I love the scallops and the ham!

  19. I made the scallops for last night. It was so good.
    I posted it on my blog and linked it back to here. Love your blog.


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