10th May, 2007

Spicy Salmon Steaks & Prosciutto Wrapped Sea Scallops

Meal Rating:
Time - 9
Complexity - 9
Food - 8
Overall Success - 8.5 out of 10

Well, it’s been a lot of work to get this site up and running… which is kind of making me hungry.

So I thought I’d kick things off by sharing a great recipe that was given to me recently

What you will need:

Spicy Salmon Steaks:
Two Salmon Steaks
Cumin (whole seed)
Whole Black Pepper
Basil
Red Wine
Skewers

Prosciutto Wrapped Sea Scallops:
10 Medium Sea Scallops
enough Prosciutto to wrap the scallops
Fresh Rosemary

Step 1: Prepare the spices

Crush pepper and cumin together using a mortar and pestle until you have a rough powder. Add Basil and crush a little more. Spread mixture on a small plate.

Step 2: Prepare the Steak

Spice Coated Salmon Steak

This parts easy :)
Skewer open ends of the Steak.
Rinse Steak and drop into spice plate… coat both sides liberally.

Step 3: Prepare Scallops

Scallop Ingredients

Spice Coated Salmon Steak and Prosciutto wrapped Scallops, ready to cook!

Rise the Scallops.
Wrap each Scallop individually in a slice of Prosciutto. Depending on the size of your Scallops, you may have to cut your Prosciutto in half (length-wise.)
Secure Prosciutto by skewering wrapped Scallop with a spear of fresh Rosemary.

Step 4: Cooking

Prosciutto wrapped Scallops on the BBQ

Scallops:
Heat the BBQ and cook Scallops for approx. 10 minutes, flipping occasionally.

Pan Frying Salmon Steak

Salmon Steaks:
Heat some oil in a pan on high.
When ready, set Steaks in pan and sear for 1-2 minutes per side.
Turn down heat to a low setting and splash red wine into pan.
Continue to cook steak for another 3-5 minutes each side.

Step 5: Serve:

Spicy Salmon Steak & Prosciutto Wrapped Sea Scallops with Side Salad

Serve the Scallops and Salmon with your favorite salad and enjoy.

My wife and I enjoy spicy food, so I made the pepper/cumin mix heavy on the cracked pepper. Interestingly enough, the cumin was the dominant flavor on the Salmon, all that was left from the pepper was the heat!

When I first heard this recipe, I wasn’t so sure about pan frying The Salmon, but am sure glad I gave it a try! The result was a really rich steak - crispy on the outside, and juicy in the middle.

And if you make it as spicy as I did, the Scallops help moderate the heat really well!

If you try this recipe out, please let me know! If you change it up at all and like the result, please share!

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