Prosciutto-Wrapped Scallops with a Balsamic Glaze Dressing with Dates

I hope everyone had a wonderful New Years Eve and New Years Day! What did everyone end up doing? Did you go out to ring in the New Year or do you hang out at home? We stay home and I try out new dishes with the main course centered around Scallops. Typically we stay up to midnight by having a theme. One year we watched Seinfeld for hours on end. We just love that show as you can relate to so many of the episodes. Typically I do not like comedians but Jerry is a clean comic so I do enjoy his comedy. This year we are re-watching every episode of Downton Abbey and it was perfect for our New Years Eve theme. It was a great way to pass the evening and we get so lost in the series. I even forget about my technology, which is rare for me. All of a sudden it was 11:30 and we turned on our local station to watch the ball drop. In the US the next season starts this Sunday and I was hoping to get through all the episodes, but I am not sure that will happen! We are just finishing season 2 with the Christmas special. It is interesting how the UK has Christmas specials for their shows. Plus we are anxious to see the new season – it is so hard that the UK views it months earlier. A few spoilers did come through social media. I am not sure why it cannot air the same time like Doctor Who does! And Doctor Who also has a Christmas special that is watched by many Americans who do not typically watch the series. Over the holiday season we were treated by BBC America to Doctor Who marathons, which I greatly enjoyed. I can watch it for free through Amazon Prime but there is something about a TV marathon where there is a community of whovians watching the series that you can’t resist but turn it on!

New Years Day starts with the Rose Bowl Parade out of Pasadena California and then the pond hockey classic game. The floats are amazing covered in flowers and other organic material. We cannot imagine ever having the patience to decorate them. The Property Brothers are the host and they are my favorite! They are so genuine and down to earth – plus they have a great sense of humor! Today I am planning on trying out a new recipe for a vegetable and chicken pizza.

Our New Years Eve dinner started with a Citrus Avocado Salad with Macadamia Nut Oil. Then the dinner progressed with Prosciutto-Wrapped Scallops with a Balsamic Glaze Dressing with Dates, Baked Asparagus with Balsamic Soy Sauce, and Basmati Vegetable Rice with Pumpkin Seeds. This year Realistic Cooking Ideas is adding more healthy ingredients as discussed in my sneak preview posted on New Years Eve Day. New ingredients include pumpkin seeds, avocado, blood oranges, Macadamia Nut Oil, Agave Nectar among other new flavor profiles! We really enjoyed having scallops wrapped with prosciutto – the prosciutto is thin not requiring the use of toothpicks to keep it in place. Once the scallops were wrapped I placed them in the refrigerator until needed for cooking. The prosciutto added a really nice flavor to this dish and had a crispy, crunchy texture complimenting the soft, tender scallops. As you can see from the picture, you can add a lot of dates or very little. I hope you enjoy this recipe and let me know what you had for your New Year’s Eve Dinner!! Happy 2015 everyone!!

Prosciutto Wrapped Scallops with a Balsamic Glaze Dressing with Dates
Scallops Ingredients
12 Scallops
12 Prosciutto, slices
Olive Oil
Salt and Pepper, freshly grounded
Toothpicks, brown – not color toothpicks – optional

Sauce Ingredients
1/2 cup Balsamic Vinegar, good quality
1/2 cup Water
2 tbsp Dark Brown Sugar
Dates or raisins or prunes

Add all ingredients together in a saucepan and cook until desired thickness. Be careful to not overcook otherwise the sauce turns into a syrup. About 20-minutes on low is a good starting point.

Wrap each scallop with a slice of prosciutto around the wide portion of the scallop and seal with a toothpick if desired. Do not use colored toothpicks because the color can bleed during the cooking process. Seasoned the scallops with freshly ground salt and pepper. This step can be done ahead of time with keeping the scallops in the refrigerator.

Add olive oil to a heavy pan and heat. Add scallops, turn periodically, and cook until desired temperature. Plate immediately and add Balsamic Glaze Dressing with Dates.

Prosciutto Wrapped Scallops with a Balsamic Glaze Dressing with Dates in the pan