Present In The Moment

I’m basking in the quiet this morning.  A rare moment.  The day will get busier and by the end, I’ll wonder where time went.

With a full daily schedule, I constantly remind myself “be present in the moment”.  Sage advice from my lovely yoga Instructor.  Advice that has allowed me to relish time, instead of passing through it at mach speed.

I walk around mumbling these words.  So often that I found myself reciting this phrase in the market yesterday.  To my embarrassment, a fellow shopper thought I was talking to her.  No, just talking to myself.

I realized how much I miss in life when I’m not present in the moment.  Little things my daughters say, a hidden smile from my husband, sadness in a friend’s voice or joy in my niece’s email telling me she got into the college of her choice.

Even the pained look on Tank’s face when I’ve forgotten to feed him.  Although he usually won’t let anyone forget to feed him.  Even though he’s sporting a little extra “husky” these days and could use a tiny reduction in his food consumption.

Being present in the moment has become more important to me as of late. The tragedy in Newtown is devastating.  I cannot imagine.

Like many, I’ve shed a thousand tears. My heart continues to grieve for those who lost their precious children and loved ones.  My heartfelt thoughts and prayers are with them.

I wish you all true joy, much love and peace this holiday season!

Loads of Love,


Proscuitto Wrapped Scallops with a Raspberry Chipotle Glaze

I love this dish as an entree with Mexican Diver Scallops or as an appetizer with smaller scallops U 20-30.   The Raspberry Chipotle Glaze is even fabulous on grilled salmon, chicken and shrimp.  A lovely and versatile sauce. 🙂


Serves 2-3

10 large dry packed scallops (for appetizer use smaller dry packed scallops U 20-30, but not Bay Scallops)

5-8 slices prosciutto (sliced in half lengthwise)

10 rosemary stalks for skewers (or pretty party picks that can withstand heat)

Salt and Pepper

2-4 tablespoons clarified butter or high heat oil

1 cup raspberry preserves (with or without seeds, although I prefer without seeds.  If you can’t find without seed, just strain the glaze before using)

1/4 – 1/3 cup white wine or port

1 chipotle chili in adobo sauce

Pinch of black pepper


To make the sauce,  in a blender or food processor, pulse the preserves, chipotle chili and wine.  Just until nicely combined.  Transfer to a small pot and heat on low.  Stir in a pinch of black pepper.  The heat thin the sauce a bit.  The sauce thickens as it cools.

To make the scallops, wrap one strip of prosciutto around the scallop and secure with a rosemary skewer.  Continue to do this with the remaining scallops.

Heat a large heavy bottom skillet over medium high heat and add a tablespoon or two of clarified butter or high heat oil.  Season the scallops lightly with salt and pepper.  When the butter is hot, brown the scallops on both sides.  About 1-2 minutes on each side depending on size of the scallop.  You may need to adjust your heat and turn it down to medium if your pan gets too hot.  You want the scallops to have a nice golden brown crust on each side.  Click on this link for a visual tutorial on how to perfectly pan sear scallops.

Drizzle sauce on plates or a platter and then place the cooked scallops on top of the sauce and serve immediately.  As well, you can plate the scallops and then drizzle the sauce on top.  Either way, it’ll taste fantastic!

Recipe inspired by my favorite fishmonger, Jim at Gemini Fish Market 🙂



  1. A divine dish and beautiful use of those plump scallops. The sauce elevates it all to another level as always. As always life and celebration continues on, (though I was saddened to hear of the trauma and loss in Newtown here on the other side of the world.) Thank you for your words of wisdom as always 🙂

  2. I started salivating as soon as I saw these. They look fabulous. 🙂

    • Thank you Kathy! They are pretty darn delicious. But I am a huge scallop fan to begin with. 🙂 Hope your holidays were happy! Thanks for commenting! Karista

  3. You really do need to hold on to those rare treasured moments alone when they come along! Your scallops look amazing — I would love them as an entree. Wish you, your husband and sassy gals a very Merry Christmas Karista. You are a very talented chef and writer–and your lovely personality shines through on your blog. So glad to have connected with you! Looking forward to following you in 2013!

  4. Great advice and great recipe. The glaze on this dish makes it even more mouthwatering and again, I love everything in this recipe. I’m ready to stick a fork into my screen to get a taste :0

    • LOL! They were super delish Danny! And the glaze is fabulous over the scallops but I use it for grilled poultry, pork and fish. Have a beautiful and delicious Christmas!

  5. Being present is so important – to be aware of each moment and to recognize what a gift it is to have just a regular, ordinary day. I appreciate this more and more. Wishing you a peaceful, relaxing holiday time with your family, Karista! Merry Christmas!

    • Thank you Hannah! Christmas eve and Christmas day will be lovely. After that it’s back to work. 😦 But I feel lucky to have the entire day with my crew. Wishing you a delicious and happy holiday too 🙂

  6. peasepudding says:

    That’s a beautiful dish, I would love to be present at your table eating them! All the best for Christmas and the New Zealand

  7. I have scallops and raspberries on hand in the freezer. This will be a good meal for visiting mother. I love the sweet, savory and spicy all together.
    And thank you for the reminder Karista… cheers x wt

    • I too love the sweet, savory and spicy combo. 🙂 Wishing you a beautiful and delicious Christmas! Here’s to coffee or lunch in the New Year. Cheers!!

  8. I love sea scallops however they are prepared but yours sound extra special. Have a wonderful Christmas.

  9. Mindfulness is our watchword for the New Year, and being present In The Moment is a way of putting it into practice…
    Love the sauce…Remind everyone who has to buy frozen scallops to 1) check the country of origin, which has to be on the package by law, and 2) check the ingredient list, where it will say whether or not they’ve added water.
    A merry Christmas to you and the family, just in case I don’t get another chance to say it!

    • Excellent advice Ms Garden! I love that word, mindfulness. And excellent advice regarding the frozen scallops. I think I shall add that in the recipe. Thank you! Wishing you a very Merry Christmas and a blessed New Year!

  10. Thank you for the reminder to be present in the moment, Karista! Technology makes it too easy to disengage, but I’m hoping to have this as my mantra when my babies wake up in the morning. Also, these scallops look amazing!

  11. A perfect combo of flavors in this recipe and a perfect mantra for life…live in the moment. At a most difficult time in my life, a woman I wasn’t even close to said to me: You really do need to stop and smell the roses along the way. Be present in the moment. Tough to do, but adds such a lovely, needed, necessary quality to each day and to life. Thanks for this tribute and reminder. Hope your holidays are very, very special, full of present moments, shared laughs, unexpected kindnesses and delicious hugs. 🙂

    • Thank you Betsy! Isn’t it amazing how advice comes our way in life. I remember the moment my yoga instructor made the statement, be present in the moment. It set off bells on my head. Lol! Yes, it is tough to do sometimes. But so worth the effort. Wishing you a beautiful Christmas Betsy! Hugs!

  12. A reminder that we all need and it’s sad that it takes events like what happened in CT to remind us. I have been doing the same, staying present and enjoying my babies. Enjoy your and have a Merry, Merrry Christmas, friend!!!!

    • Thank you Kelley! Wishing you a most delicious and beautiful holiday season! Have fun with your adorable little guys. 🙂 Merry Christmas to you my friend. Hugs and Love!

  13. Karista the sauce guru does it again with another beautiful Raspberry Chipotle Glaze… It sounds fantastic so I know it will taste even better. A little sweet, a little salty and little spicy how delicious. Hey what is going on? For some reason you are not showing up on my wordpress follower list… hmmm. All the boxes are checked, so maybe even more concerning I missing some of my other favorite foodies as well. Might have to followup with the wordpress team. Take care, BAM

    • Thanks Bam. It’s a fun and spicy sauce that works great with seafood, chicken or pork. I love versatile. 🙂 And you are showing up on my reader and my email inbox. Although I should be put on the naughty list… I’m terribly tardy reading up on my fave blogs. It’s my busy season and I’ve been cooking non-stop. Wishing you a most delicious and fabulous holiday season!! Hugs 🙂

  14. I love your version of these.. the proscuitto would be so perfect.. and the raspberry glaze would take it over the top. My family loves bacon wrapped scallops, so I know they’d love this recipe too. Who am I kidding, they’d love any of your recipes:) Merry Christmas, Karista!! xxx

    • Thanks Smidge! I was working to find a scallop recipe that would be good for a holiday party I’m cooking for and these little lovlies seem to hold well. And the sauce is perfect for seafood, chicken or pork. But you know how much I love sauce. LOL!! Wishing you a joyous and delicious holiday! Merry Christmas to you Smidge! Love!

  15. It is such a good attitude to have. It is what helps me pay attention to the mundane things going on around me. The tragic killings in America are too awful and extremely sad. Have a blessed day 🙂

  16. I love this
    I feel like scallops now.

  17. trampstudent says:

    These look gorgeous – any tips for something else you could use instead of scallops? They’re pretty expensive here!

  18. Those look damn good, Karista – lovely… I like quiet 😀

  19. Excellent advice Karista. Thanks for the reminder today – I needed it!

    • Glad you liked it Alyssa. Life is so busy, saying this phrase to myself always brings me back to the moment. Wishing you and your beautiful family a joyous holiday season. Hugs!

  20. I love scallops. These look fantastic!


  1. […] time, I owe big thanks to Karista from Karista’s Kitchen. From the moment I laid eyes on her Prosciutto Wrapped Scallops with a Raspberry Chipotle Glaze, I was inspired — she had me at the […]

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