details
- Serves 4
- Prep time: 25 minutes
- Total time: 35 minutes
- 20 slices prosciutto (or thinly sliced pancetta)
- 1 tablespoon dried thyme
- 1 1/2 pounds large sea scallops, small muscles removed
- 1 tablespoon olive oil
- 1 cup of water, divided
- 4 egg yolks
- 1/2 cup white wine
- salt and pepper
- 2 tablespoons chopped fresh chives (plus whole ones for garnish)
directions
Preheat oven to 450 degrees.
Lay the prosciutto slices on a work surface and sprinkle with the thyme. On its rounded side, place a scallop on each prosciutto slice and roll up snugly.
Brush a baking dish with the olive oil and pour a 1/2 cup of the water into the dish. Place the wrapped scallops upright in the dish, arranging them side by side.
Pour water in a saucepan, to a depth of about 1 1/2 inches. Put the egg yolks, wine, and remaining 1/2 cup of water in heatproof bowl large enough to fit on top of that saucepan, without touching the water. Whisk to blend. Set aside. Bring the water in the saucepan to a boil and reduce to a simmer.
Put the scallops in the oven and bake until the prosicutto is crisp and the scallops are opaque throughout, about 8 minutes.
While the scallops are in the oven, place the bowl with the egg mixture over the simmering water. Whisk until the mixture forms a thick and foamy sauce, about 8 minutes. Season to taste with salt and pepper and remove from the heat. Whisk in the fresh chives.
Evenly distribute the scallops to individual plates, pour the sauce around the scallops and garnish with whole chives. Serve immediately.