Prosciutto-wrapped scallops

The term 'En Pappillote' is simply a fancy French way of traditionally wrapping fish in layers of paper; this is a little twist using the Prosciutto as the paper and placing the scallops over a lightly wilted salad.

The dish below is an excellent appetizer and a great way to start a meal. The quantities are based off 4 people and can be purchased at most fine foods purveyors.

Prosciutto & Diver Scallops 'En Pappillote'
Lightly Wilted Arugula, Pickled Red Onion, Walnut 'Pesto' Ingredients:

  • 8 ea Diver Scallops (always fresh, never frozen)
  • 6 oz Prosciutto, Sliced very thin and in large sheets, approx. 18 slices
  • 14 oz Petite Arugula
  • 1 ea Red Onion, peeled and cut into thin strips
  • 1 bunch Chives, sliced thin
  • 4 oz Walnut Halves
  • 2 oz Red Wine Vinegar
  • 3 oz Good Quality Extra Virgin Olive Oil
  • 8 oz Sourdough Croutons, warmed in the oven lightly (preferably home made)
  • ½ oz Sugar
  • 1 tsp. Coriander Seed, crushed with the back of a knife
  • Kosher Salt
  • Fresh Pepper
  1. First start by removing the small muscle on the side of the scallops. Place the scallops on a clean plate and season both sides with the salt and pepper. Lay two sheets of the prosciutto side by side to form a square. Place the scallop on the prosciutto and wrap around having all the ends meet on the top, place in the cooler and continue with the remaining scallops.

  2. Once the scallops are wrapped its time for the pickled onions, in a small pot add the red wine vinegar, coriander, a pinch of salt and sugar. Bring the liquid up to a boil and add the onions, cook for 2 minuets and reserve.

  3. Toast the walnuts in a 350 degree oven for approximately 3-4 minutes, or until light brown. Allow too cool slightly then chop the walnuts into very small pieces, you may also use a food processor if you wish. Combine one ounce of the Extra Virgin Olive Oil, chives and walnuts together in a bowl, season with the salt and pepper.

  4. In a large sauté pan pre-heat to medium-high and sear the prosciutto wrapped scallops on both sides, careful not to allow the prosciutto to unwrap. Once the scallops are golden brown transfer the scallops to the oven to finish cooking, usually about 3 minuets.

  5. To assemble, place the salad in a large bowl, add the hot pickled onions, remaining olive oil, croutons and season with salt and pepper. As you toss the salad together the arugula will slightly 'wilt' from the hot onions and croutons. Place the salad on the left side of a large plate; slice the scallops in half to showcase the gorgeous interior and place cascading down in the center on the plate. On the right side of the plate make an artistic line with the walnut 'pesto'.

About Dustin Valette:
He began his culinary career at Chateau Sourverain, a Francis Ford Coppola Estate in Geyserville, California where he apprenticed under Executive Chef Martin Courtman. Now, more than 10 years later, Valette finds himself back in Northern California's wine country as chef de cuisine at Charlie Palmer's Dry Creek Kitchen. Valette has honed his craft in some of the most celebrated restaurants on the West Coast, including the Michelin-starred Aqua in San Francisco and Napa Valley's Bouchon. Additional credits include Hokus at the Mandarin Oriental Hotel Honolulu, a five-star, five-diamond property; the exclusive North Ranch Country Club in Westlake Village, California; and VOX Restaurant & Wine Lounge in Henderson, Nevada. At Dry Creek Kitchen, Valette draws on the strong relationships he has cultivated with local farmers and purveyors in order to provide the restaurant with the area's freshest and most exceptional ingredients. Valette is a graduate of the Culinary Institute of America in Hyde Park, New York. He currently resides in Healdsburg. Pigs & Pinot
Feb 1 - Apr 30, 2010
For fans of Pigs & Pinot that couldn't make Charlie's big event this year, Hotel Healdsburg's created a package for people with a passion for both. This one-of- a kind package offers an entrée into the region that produces some of the world's most highly regarded Pinot Noirs and a special taste of the popular event including red carpet visits to the prestigious wineries that won the 2009 celebrated Pigs & Pinot Cup.
  • Two nights in a deluxe king or double queen guest room

  • A tasting tutorial on Sonoma County's Pinot producing regions with Dry Creek Kitchen Sommelier Drew Munro. Learn the subtle differences in terroir and climate that make each region unique and the flavor profiles that distinguish them

  • VIP tastings with 2009 Pigs & Pinot Cup winners Papapietro Perry and De La Montanya Winery

  • A three course menu with a signature Pigs & Pinot entrée paired with a glass of premium Pinot Noir from the Dry Creek Kitchen cellar

  • In-room Pigs & Pinot inspired treat
Pricing: Sunday-Thursday, $776.00; Friday & Saturday, $996.00
Visa Signature card members receive 15% off when using their Visa Signature card.

Details: |

Hotel Healdsburg and The Spa Hotel Healdsburg are located at 25 Matheson Street at the corner of Healdsburg Avenue on the western edge of the historic Healdsburg Town Square. Dry Creek Kitchen is adjacent to the hotel on the Town Square.

(707) 431-2800
(800) 889-7188

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