Prosciutto Wrapped Scallops Recipes
GRILLED PROSCIUTTO WRAPPED SCALLOPS
This is such an easy and impressive meal. The prosciutto gets a nice crunch to it, but also melts in your mouth. I like to serve over a bed of wilted spinach. Splurge for the better quality Prosciutto di Parma. Don't forget to soak your wooden skewers in water for about a half an hour so they do not burn on the grill! Enjoy!
Provided by Lauren8148
Categories < 15 Mins
Time 13m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Rinse the scallops and then pat them dry with a paper towel.
- Drizzle olive oil on one side of scallops.
- Sprinkle with salt, pepper, and some fresh lemon juice.
- Turn scallops over and repeat step 3.
- Fold slice of prosciutto in half lengthwise and wrap around the each scallop.
- Secure with a wooden skewer.
- Place on grill set to high heat.
- Cook on each side for about 4-5 minutes.
Nutrition Facts : Calories 83.9, Fat 6.9, SaturatedFat 1, Cholesterol 7.2, Sodium 699.4, Carbohydrate 2, Fiber 0.3, Sugar 0.2, Protein 3.8
PROSCIUTTO-WRAPPED SCALLOPS
Very good appetizer! I had a couple at a dinner party, then I went back for another one and they were gone. After that, I had to get the recipe.
Provided by mydesigirl
Categories < 60 Mins
Time 35m
Yield 20 appetizers
Number Of Ingredients 4
Steps:
- Heat oven to 425°F.
- In a small bowl, combine scallops and oil; toss to coat.
- Place basil leaf on center of each prosciutto strip; top each with a scallop.
- Roll up; place seam side down in ungreased 15x10x1-inch baking pan.
- Bake for 8-10 minutes or until opaque.
- Insert decorative toothpick into each.
- Serve warm.
Nutrition Facts : Calories 26.1, Fat 0.8, SaturatedFat 0.1, Cholesterol 7.5, Sodium 36.6, Carbohydrate 0.6, Protein 3.8
SCALLOP AND PROSCIUTTO BITES
A different version of the commonly seen appetizer of scallops wrapped in bacon. Using prosciutto allows for the subtle flavors of this meat to come through without overpowering the wonderful flavor of the scallops. Additionally, the fat content and grease is significantly less than bacon for those that are health conscious. I serve this for guests as an appetizer and people love it. It can be made into a main course dish by increase the portion for each person.
Provided by KFEATHER
Categories Appetizers and Snacks Tapas
Time 20m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 161.1 calories, Carbohydrate 2.8 g, Cholesterol 46.8 mg, Fat 8.4 g, Protein 17 g, SaturatedFat 2.2 g, Sodium 438.3 mg, Sugar 0.1 g
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- Drizzle the scallops with olive oil, then sprinkle with kosher salt and freshly cracked black pepper. Toss to coat.
- You can prep these little guys a few hours ahead of time, so they're set to pop into the oven when your guests arrive. If you do that, put your scallops on a plate or dish, snuggled up next to each other so the prosciutto stays firmly in place. If you're roasting them right away, put them on a parchment lined pan, well spaced out, so the prosciutto can get crispy.
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- Heat the oven to 180C/fan 160C/gas 4. Arrange the tomatoes on a baking tray and season. Bake for 20 minutes, remove from oven and set aside. Reduce the heat to 120C/fan 100C/gas 1/2.
- Put one scallop on each piece of prosciutto, roll up tightly and secure with a toothpick. Heat a frying pan until very hot. Add the olive oil and sear the scallops until the prosciutto is browned and crisp on both sides. Keep warm in the oven while searing the rest.
- Add the butter and garlic to the pan and cook for 2 minutes on a low heat. Add the lemon rind and juice and heat through. Add the parsley. Serve the scallops with the tomatoes and the garlic butter drizzled over.
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