Grilled Scallops W Prosciutto Honey Mustard Dipping Sauce Recipes

PROSCIUTTO-WRAPPED SCALLOPS

Steps:

• Preheat the oven to 350 degrees F.
• In a food processor, add the tomatoes, basil, olives, and olive oil and process until finely chopped.
• Season both sides of the scallops with salt and pepper. Rub each scallop with the tomato mixture. Fold each slice of prosciutto in half lengthwise, then wrap each scallop in 1 slice of prosciutto. Place wrapped scallops in a buttered baking dish, seam side down. Bake until scallop is cooked through, about 15 minutes.
• In a medium bowl, toss the arugula with the balsamic vinegar. Season the arugula with salt and pepper. Place the arugula on a serving platter or divide among individual dishes. Top with the scallops and serve immediately.

GRILLED SCALLOPS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil grate.
• Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent, about 5 minutes. Remove from heat, and stir in lemon juice and salt. Place scallops in a large bowl, and toss with butter mixture. Let stand for about 2 minutes.
• Thread scallops onto skewers, or use a wire grill basket. Cook on preheated grill for about 4 minutes per side.
• Return butter mixture to saucepan, and bring to a boil. Reduce heat to low, and keep warm while scallops cook. Toss with grilled scallops and serve.

GRILLED SCALLOPS WRAPPED IN PROSCIUTTO

Steps:

• Preheat grill to high. (If using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 2 seconds.)
• Halve 1 slice prosciutto lengthwise. Fold in half lengthwise, and wrap around sides of 1 scallop, overlapping prosciutto ends. Repeat with remaining prosciutto and scallops. Thread several scallops on each skewer.
• Drizzle scallops lightly with oil, squeeze lemons over skewers, and season with pepper. Grill scallops, turning once, until just opaque, about 3 minutes per side. Serve with lemon.

PROSCIUTTO SCALLOPS WITH CHIPOTLE MAYO

Steps:

• Heat oven to 425°F. Line 15x10x1-inch pan with foil.
• In medium bowl, mix 3/4 teaspoon of the salt, 3/4 teaspoon of the pepper and the chipotle chile pepper powder. Add scallops; toss to coat.
• Cut each prosciutto slice in half lengthwise. Wrap 1 prosciutto piece around edge of each scallop. Place in pan.
• Bake 10 to 12 minutes or until scallops are white and opaque.
• Meanwhile, in small bowl, stir together mayonnaise, chipotle chiles, lime juice and remaining 1/4 teaspoon each salt and pepper. Serve scallops hot with chipotle mayo.

GRILLED SCALLOPS W. PROSCIUTTO & HONEY MUSTARD DIPPING SAUCE

Steps:

• Place the lemon juice, lemon zest, olive oil, parsley or Oregano/Basil, and black pepper in a bowl and mix well.
• Add the scallops and turn to coat thoroughly.
• Wrap each scallop with a thin slice of Proscuitto and secure with a toothpick.
• Place on a preheated grill and cook for 3 minutes (get those pretty grill marks on the scallops), basting with the olive oil mixture.
• Turn, baste with more of the olive oil mixture and continue to cook for a further 2-3 minutes & Serve immediately.
• Make Honey Mustard Dipping Sauce: Mix all ingredients well and divide into individual servings in ramekins for each person ~ dip scallops in the sauce ~ Wow, is it great!

PAN-FRIED PROSCIUTTO-WRAPPED SCALLOPS WITH WHITE WINE PAN SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• For the dry rub: Mix together the garlic, paprika, salt, pepper and cayenne in a small bowl.
• For the scallops: Trim the side muscle from the scallops, if not done already. Pat the scallops dry and sprinkle them on both sides with the dry rub. Wrap the scallops with the prosciutto so that only the top is showing. To do this, spread out a slice of prosciutto; set a scallop on its edge and roll it up in the prosciutto, tucking prosciutto under one side as you go and leaving the other side exposed.
• Heat a large skillet over medium-high heat. Add the canola oil and 1 tablespoon of the butter and sear the scallops on the prosciutto side for 1 to 2 minutes without disturbing, to ensure a good crust. Flip the scallops and cook on the scallop side for 3 to 4 minutes, or until opaque. Add the remaining 3 tablespoons butter to the pan and baste the scallops with the melted butter. Transfer the cooked scallops to a platter. Deglaze the pan with the white wine, whisking vigorously to emulsify; stir in the chives and parsley, and season with salt and pepper. Spoon some of the pan sauce over the scallops; serve any extra sauce on the side. Add a squeeze of lemon juice and serve.

GRILLED SKEWERED SCALLOPS AND APRICOTS WITH HONEY-MUSTARD DRESSING

Steps:

• Prepare barbecue (medium-high heat). Whisk first 4 ingredients in medium bowl. Season dressing with salt and pepper. Transfer 1/4 cup dressing to another medium bowl; set aside for salad.
• Alternately thread 4 apricot quarters and 3 scallop halves onto each skewer; brush generously with remaining dressing. Sprinkle with salt and pepper. Grill until scallops are just opaque in center, occasionally brushing with more dressing, about 3 minutes per side.
• Add lettuce to bowl with reserved dressing and toss to coat. Divide salad among 4 plates. Top each with 2 scallop skewers; brush with any remaining dressing and serve.

SAUTEED SEA SCALLOPS WITH MUSTARD SAUCE

Steps:

• Remove tough muscle from side of each scallop if necessary. Pat scallops dry and season with salt and pepper. In a 10-to 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté scallops 1 to 2 minutes on each side (depending on size), or until golden and just cooked through. Transfer scallops with tongs to a plate and keep warm, covered loosely.
• In oil remaining in skillet cook shallot over moderate heat, stirring, until softened. Add wine and boil, scraping up brown bits, 1 minute. Stir in water and mustard and simmer until reduced to about 1/4 cup. Add butter and swirl skillet, returning skillet to heat as necessary, until butter is just incorporated into sauce. Season sauce with salt and pepper.
• Spoon sauce onto a small platter or 2 plates. Top sauce with scallops and sprinkle with scallion. Serve scallops with caraway rice cakes.

GRILLED SCALLOPS WITH BASIL AND PROSCIUTTO

Steps:

• Soak 10 small wooden skewers in water for 30 minutes.
• Cut prosciutto slices in half crosswise if they are large.
• Put a slice of prosciutto on a flat surface. Place a large basil leaf at one end of slice and place a large sea scallop on the leaf. Wrap the prosciutto around the scallop and basil, tucking in the sides, and thread two packets onto each skewer.
• Grill on an open grill over medium hot coals until ham begins to brown and sizzle, two to five minutes for each side.

GRILLED SCALLOPS WITH CHILI DIPPING SAUCE

Steps:

• To make the sauce: cut the carrot into ¼-inch slices; add to a saucepan with 1 cup water, soy sauce, sriracha, and cumin.
• Bring to a boil; decrease heat to a simmer and cook until the carrots are just tender, about 15 minutes.
• Puree the mixture in a food processor, adding the vinegar, olive oil, and mint as the processor is running.
• The sauce should have the consistency of ketchup; if too thick, add a bit of water; if too thin, simmer a few minutes to reduce it; set aside.
• Wash the scallops and remove the small, tough, side muscle; put scallops in a bowl.
• Add enough olive oil to lightly coat; season with salt and pepper.
• Place the scallops on the grill grate 1-2 inches apart; grill over direct high heat 4-6 minutes until just opaque in the center, turn once halfway through grilling time.
• Remove from grill and serve warm with dipping sauce drizzled on top or serve sauce in small, individual dipping bowls.

SCALLOP AND PROSCIUTTO BITES

Steps:

• Wrap each scallop with a thin slice of prosciutto and secure with a toothpick.
• Heat the olive oil in a large skillet over medium-high heat. Place the scallops into the pan, and cook for about 2 minutes on each side. Season each side with pepper as it is cooking. Once each side has been fried, sprinkle the white wine over the scallops, and cook for another 1 to 2 minutes.
• Remove the scallops from the pan to drain on paper towels. When slightly cooled, transfer to a serving tray, and remove the toothpicks to serve.