Prosciutto Wrapped Scallops with a Mango Sriracha Coulis

Combine the water, lemon juice and 2 Tablespoons of salt in a bowl and soak the scallops for 30 minutes (if you are 100% sure your $20 worth of seafood is dry, skip this step).

Remove the scallops from the water and place them on a stack of about 4 absorbent paper towels, then top them with more paper towels and press down slightly. Allow the scallops to drain and dry for about 10 minutes.

In a sauce pan, melt the butter on medium high until very hot. Fold a slice of prosciutto in half the long way and wrap it around your scallop (you can also cut it in half to make two long strips if you’d like) securing with a tooth pick.

Season the top and bottom of your scallops with pepper. Once the pan is hot, add 4 scallops to the pan (you don’t want to crowd the pan or your scallops will never brown) and cook for about 4 minutes, then turn over and cook on the other side for an additional 4 minutes or until the top and bottom both have a nice brown sear. Remove the first 4 scallops to a plate and repeat with the remaining scallops.

In a food processor, combine the mango, olive oil, honey, sriracha and a pinch of salt and puree until smooth.

Top the scallops with the coulis and enjoy.