Makes 4 servings
12 sea scallops, muscle removed
12 paper-thin slices prosciutto
salt to taste
Creamy Vinaigrette:
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup white wine
1 teaspoon white truffle oil
1 teaspoon capers
salt and lemon juice to taste
Cucumber Tomato Salad:
1/2 English cucumber
2 large red heirloom tomatoes, julienned
2 large yellow heirloom tomatoes, julienned
1/2 small red onion, julienned
1 teaspoon finely chopped fresh dill
Wrap each scallop with prosciutto. Season with salt. In an ovenproof skillet, saute scallops over high heat for 1 to 2 minutes on each side or until golden brown. Finish in a 350 degree oven for 3 to 5 minutes.
For vinaigrette, combine the sour cream, mayonnaise, wine, oil and capers in a blender; puree until smooth. Season with salt and lemon juice.
Cut the cucumber in half lengthwise and remove the seeds; cut cucumber into half-moon shapes. In a bowl, combine the cucumber, tomatoes, onion and dill; toss with 3/4 cup vinaigrette.
To serve, divide the cucumber tomato salad among four plates. Place three scallops around the salad on each plate; drizzle remaining vinaigrette around the scallops.