These scallops are dressy enough for any occasion, but they are surprisingly easy to prepare and cook quickly.

1 pound sea scallops
2 cups milk
4 oz prosciutto, thinly sliced
1 1/2 tsp panko (Japanese breadcrumbs)
2 Tbsp butter
3 Tbsp olive oil

1. Early in the day arrange the frozen scallops in a shallow baking dish and add the milk. Cover in plastic wrap and refrigerate to thaw. Turn the scallops a couple of times during the day. (If you need to be gone for the day just turn them right before you leave and again just as you return home.)
2. Remove the scallops from the milk, discarding the milk, and place them on a paper towel lined to plate to drain, turning after about 10 minutes. Let drain for 15 minutes at room temperature.
3. Cut or fold prosciutto to the width of each scallop, wrap around the scallop, and secure with a toothpick.
4. Spread the panko on a plate. Sprinkle the scallops with half the seasoned salt, the invert them, seasoned side down onto the panko, pressing gently to adhere the crumbs. Sprinkle the now top side of the scallops with the rest of the seasoned salt and again invert onto the panko, pressing gently.
5. In a very large skillet over medium heat*, melt the butter and oil together until very hot. Sear the scallops on the first side until golden, then turn. Reduce the heat to medium low. Cook the scallops until evenly golden and opaque, but do not overcook.

Servings: 4