Basil & Garlic-Stuffed Scallops Wrapped in Prosciutto

• 2 lbs sea scallops (24-30 count)
• 24 -30 individually roasted garlic cloves (see roasting instructions in Notes below)
• 1 small fresh basil leaf (1 per scallop, reserve extra for garnish)
• thinly-sliced prosciutto (enough to wrap the outside of each scallop)
• 13 cup flour
• 14 teaspoon paprika
• 1 teaspoon salt
• 12 teaspoon black pepper
• 3 tablespoons butter
• 23 cup favorite white wine (Chardonnay recommended)
• 2 tablespoons fresh lime juice
• 2 tablespoons fresh lemon juice
• 1 tablespoon orange zest, freshly grated
• 12 teaspoon cayenne pepper
• 34 cup heavy cream
• 14 cup unsalted butter, cut into pieces

1. For the Scallops: Lay your scallops on a flat clean work surface.
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.
3. Wrap a roasted garlic clove with a basil leaf before inserting gently into the pocket of each scallop.
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.
5. Set aside; in a medium shallow dish, combine the flour, paprika, salt and pepper.
6. Carefully toss the stuffed scallops in the flour coating all sides.
7. In a large saute pan over medium heat, melt the butter.
8. Add your scallops gently in the pan and saute for 3-4 minutes per side.
9. Remove from pan and keep warm until ready to serve.
10. For the Spicy Citrus Beurre Blanc: Combine wine, lime juice, lemon juice, orange zest and cayenne pepper in a medium sauce pan.
11. Heat over medium-high heat and let simmer until reduced by half.
12. Stir in cream and reduce heat to medium.
13. Simmer for 8-10 minutes to reduce by half yet again.
14. Turn heat to high and whisk in cold cut butter, until all butter is well incorporated.
15. Keep warm.
16. To Serve: Place the stuffed and wrapped sea scallops on a large platter and drizzle with Spicy Beurre Blanc Sauce.
17. Garnish with any remaining basil leaves, if desired.
18. Note: To roast individual garlic cloves, break garlic bulbs into cloves, leaving thin skins on the cloves.
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.
20. Cover dish and bake in pre-heated 250 oven for 40 minutes, turning cloves over every now and then.
21. Remove from oven and let garlic cool before carefully removing thin outer skins from each clove.

garlic, basil, enough, flour, paprika, salt, black pepper, butter, favorite white wine, lime juice, lemon juice, orange zest, cayenne pepper, heavy cream, unsalted butter

Taken from www.food.com/recipe/basil-garlic-stuffed-scallops-wrapped-in-prosciutto-511860 (may not work)