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1
For the Scallops: Lay your scallops on a flat clean work surface.
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2
Place your hand on top of each scallop and using a thin sharp knife, cut a small pocket into the side of each scallop, taking care not to cut all the way through the sides.
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3
Wrap a roasted garlic clove with a basil leaf before inserting gently into the pocket of each scallop.
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4
Then wrap the sides of each stuffed scallop with a thin slice of prosciutto to ensure the garlic stays inside the scallop; use a large toothpick to secure.
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5
Set aside; in a medium shallow dish, combine the flour, paprika, salt and pepper.
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6
Carefully toss the stuffed scallops in the flour coating all sides.
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7
In a large saute pan over medium heat, melt the butter.
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8
Add your scallops gently in the pan and saute for 3-4 minutes per side.
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9
Remove from pan and keep warm until ready to serve.
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10
For the Spicy Citrus Beurre Blanc: Combine wine, lime juice, lemon juice, orange zest and cayenne pepper in a medium sauce pan.
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11
Heat over medium-high heat and let simmer until reduced by half.
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12
Stir in cream and reduce heat to medium.
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13
Simmer for 8-10 minutes to reduce by half yet again.
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14
Turn heat to high and whisk in cold cut butter, until all butter is well incorporated.
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15
Keep warm.
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16
To Serve: Place the stuffed and wrapped sea scallops on a large platter and drizzle with Spicy Beurre Blanc Sauce.
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17
Garnish with any remaining basil leaves, if desired.
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18
Note: To roast individual garlic cloves, break garlic bulbs into cloves, leaving thin skins on the cloves.
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19
Place the cloves in a small oven-proof dish and drizzle with 1/2 cup of olive oil, a pinch of sea salt and a pinch of coarse black pepper.
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20
Cover dish and bake in pre-heated 250 oven for 40 minutes, turning cloves over every now and then.
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21
Remove from oven and let garlic cool before carefully removing thin outer skins from each clove.
