Prosciutto Wrapped Scallops Nested In Ratatouille 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 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-WRAPPED SCALLOPS

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.

PROSCIUTTO-WRAPPED SCALLOPS NESTED IN RATATOUILLE

Steps:

• First prepare the ratatouille: Slice aubergine in half-inch slices, sprinkle with salt and place over paper towels (to absorb the bitter juice). Let sit for 30 minutes. Heat a generous amount of olive oil in a large deep pan over medium-high heat. Add 2 garlic cloves, either chopped or pressed and 3 finely chopped onions. Heat until translucent. Then add roughly chopped courgettes, bell pepper, and aubergine. Let cook for approx. 10 minutes, adding more olive oil and stirring as necessary. Rougly chop tomatoes and add, turning down heat to medium and seasoning to taste. Let stew for as long as possible (ratatouille actually tastes best the next day). Prepare the scallops: Tear Prosciutto slices into long 1-2 inch wide pieces. Wrap one piece around each scallop and spear with rosemary sprigs to hold them together. Sprinkle with sea salt and pepper. Heat olive oil and a splash of truffle oil in a skillet over high heat. Add 1 chopped clove of garlic. When oil temperature is high enough (but not smoking!) add the scallops (fish side down). Then add a generous splash of Royal Tokaji. Let the scallops caramelize (the bases should be a lovely dark brown color) before turning. A few minutes per side. Meanwhile, boil squid ink tagliatelle for 3 minutes (al dente). Add with a spider spoon to the ratatouille (with a touch of the pasta water) and continue to stir. Finally, add the scallops (removing the rosemary skewers) to the ratatouille and pasta pan and stir for a few minutes so they can absorb the flavors. Serve on a plate: ratatouille as the base, followed by a small nest of pasta (optional) and finally the carmelized scallops resting on top.

PROSCIUTTO-WRAPPED SCALLOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the tomatoes, olives, basil, olive oil, salt and pepper into the bowl of a food processor and pulse until all of the ingredients are well blended and the consistency is almost smooth. Scrape the tomato and olive marinade into a large bowl; toss the scallops in the mixture until well coated.
• Cut prosciutto slices in half lengthwise and wrap each piece around one scallop. Arrange wrapped scallops on a baking sheet and bake in preheated oven for twenty minutes.

PROSCIUTTO-WRAPPED SCALLOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the tomatoes, olives, basil, olive oil, salt and pepper into the bowl of a food processor and pulse until all of the ingredients are well blended and the consistency is almost smooth. Scrape the tomato and olive marinade into a large bowl; toss the scallops in the mixture until well coated.
• Cut prosciutto slices in half lengthwise and wrap each piece around one scallop. Arrange wrapped scallops on a baking sheet and bake in preheated oven for twenty minutes.

GRILLED PROSCIUTTO WRAPPED SCALLOPS

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.