PROSCIUTTO-WRAPPED SCALLOPS
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 10
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 SEA SCALLOPS WITH YELLOW BEETS, CUCUMBERS AND LIME
Here's a simple bright dish that's nearly effortless to put together. You make a sort of salad-like relish with onion, cucumber and golden beet, seasoned with ginger and lime juice. Once the scallops are grilled, you spoon the relish over and drizzle with fruity olive oil, along with a shower of chopped sweet herbs. Done and done. If sea scallops are not available, use wild shrimp or halibut or salmon fillets. It is best to cook and cool the beets in advance (even a day ahead).
Provided by David Tanis
Categories dinner, seafood, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees. Place beets in a baking dish with an inch of water. Tightly cover baking dish and roast for 1 hour or so, until beets are soft enough to yield to a fork and skins easily rub off. Peel beets, let them cool, then dice into 1/2-inch cubes. Alternatively, peel and dice raw beets, then simmer in salted water for 20 to 30 minutes, until tender. (Beets may be cooked up to a day in advance.)
- Put scallops on a baking sheet, pat dry and season on both sides with salt and pepper. Drizzle or paint very lightly with olive oil, just to coat the surface. Leave at room temperature for 15 minutes to absorb seasoning. (Or refrigerate up to 6 hours in advance; bring to room temperature before proceeding.)
- Put onions, ginger and lime juice in a mixing bowl with a big pinch of salt. Let macerate for 10 minutes or so, then add beets and cucumber to bowl. Season generously with salt and pepper and toss to coat well with juices. Leave to marinate, tossing occasionally, for at least 10 minutes and up to 30 minutes.
- Prepare a bed of medium-hot coals for grilling or heat a stovetop grill pan. Lay the scallops on the grill and let them crisp gradually, for 5 minutes or so. Don't try to turn them until they are well browned or they'll stick. Flip and cook for 2 or 3 minutes more, until cooked through, but juicy.
- Transfer scallops to a serving dish in one layer. Spoon beets and cucumbers over the scallops and sprinkle with dill, mint and chives. Squeeze a little more lime juice over everything and drizzle with good fruity olive oil.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 4 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 561 milligrams, Sugar 5 grams, TransFat 0 grams
SCALLOP KABOBS
"I'm always on the lookout for recipes that are lower in fat and heart-healthy, too. These kabobs fill the bill. I like to serve them with a fruit salad and a light dessert." Edie DeSpain - Logan, UT
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first five ingredients. Pour 1/4 cup into a large resealable plastic bag; add scallops. Seal bag and turn to coat; refrigerate for 20 minutes. Cover and refrigerate remaining marinade for basting., Meanwhile, in a large saucepan, bring 3 cups water to a boil. Add peppers; cover and boil for 2 minutes. Drain and immediately place peppers in ice water. Drain and pat dry., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the tomatoes, scallops and peppers., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until scallops are firm and opaque, basting occasionally with reserved marinade.
Nutrition Facts : Calories 238 calories, Fat 7g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 624mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges
SCALLOP KABOBS WITH BEETS AND PROSCIUTTO
Scallops wrapped in prosciutto are combined with sweet baby beets to make these delicious kabobs. If baby beets are not available, use large beets cut into one-inch chunks.
Provided by Martha Stewart
Categories Finger Food Recipes
Yield Makes 8
Number Of Ingredients 8
Steps:
- Fill a large saucepan with cold water. Add beets; bring to a boil. Reduce heat to simmer; cook until beets are fork tender, about 15 minutes. Remove from heat. Let cool slightly; rub away skins with a paper towel. Cut beets in half, and set aside.
- Rinse scallops; pat dry. Wrap scallops in prosciutto, tucking a leaf or two of mint between prosciutto and scallop. Thread 4 scallops, alternating with beets, on each of 8 skewers. Squeeze juice of 1 lemon over skewers. Brush gently with some olive oil, and season with salt and pepper.
- Arrange skewers, off direct heat, on a medium-hot grill. Grill, rotating skewers and brushing with oil as needed to prevent sticking, until cooked through, about 5 minutes, depending on heat of grill. Beets should be soft and slightly charred. Remove from grill; squeeze remaining lemon over skewers. Serve with condiments.
SCALLOP KABOBS WITH BEETS AND PROSCIUTTO
If baby beets are not available, use large beets cut into 1-inch chunks.
Yield Makes 8
Number Of Ingredients 8
Steps:
- Fill a large saucepan with cold water. Add the beets; bring to a boil. Reduce heat to a simmer; cook until the beets are fork tender, about 15 minutes. Remove from heat. Let cool slightly; rub away the skins with a paper towel. Cut the beets in half, and set aside.
- Rinse the scallops; pat dry. Wrap the scallops in prosciutto, tucking a leaf or two of mint between prosciutto and scallop. Thread 4 scallops, alternating with beets, on each of 8 skewers. Squeeze the juice of 1 lemon over the skewers. Brush gently with some olive oil, and season with salt and pepper.
- Arrange the skewers, off direct heat, on a medium-hot grill. Grill, rotating the skewers and brushing with oil as needed to prevent sticking, until cooked through, about 5 minutes, depending on the heat of the grill. The beets should be soft and slightly charred. Remove from the grill; squeeze the remaining lemon over the skewers.
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
SCALLOP AND PROSCIUTTO SKEWERS
The smokey taste of the bacon enhances the sweet flavor of the scallops. These skewers are even more special cooked over oak chips on the barbeque. Scallops can vary enormously in size. If using small ones, double the number and wrap two in each slice of prosciutto. This serves four as a main course served with rice and salad. If using wooden skewers, soak in cold water for 30 mins before using to avoid burning.
Provided by English_Rose
Categories < 30 Mins
Time 21m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the grill or heat the broiler on a medium setting.
- Sprinkle the scallops with oregano and a little salt and pepper, then wrap each one in a slice of prosciutto.
- Thread 4 scallops onto each of four skewers.
- Blend the yogurt, garlic, cayenne pepper and tomato paste together to make a sauce.
- Grill or broil the skewers for 2-3 mins on each side until golden brown on the outside.
- Serve the skewers with a spoonful of sauce, some rice and salad.
Nutrition Facts : Calories 56.7, Fat 0.6, SaturatedFat 0.1, Cholesterol 19.8, Sodium 102.2, Carbohydrate 2.2, Fiber 0.3, Sugar 0.1, Protein 10.2
GARLIC SCALLOP KEBABS
This recipe is from Dr. Jane Pentz, from a book called. "If You Don't Take Care of Your Body, Where Are You Going to Live?" She has some fantastic recipes but this one is really nice. My husband and I will grill these up on the back patio with a glass of wine and have a date night at home...sometimes those are the best nights of all! Enjoy! **The prep time includes marinating time!
Provided by Kelly0412
Categories Low Cholesterol
Time 1h7m
Yield 6 Kebabs, 6 serving(s)
Number Of Ingredients 11
Steps:
- In a shallow glass dish, combine lemon juice, wine, garlic, bay leaf, lemon peel, and pepper. Mix well. Reserve 3 tablespoons. Add scallops to dish, toss to coat. Cover dish with plastic wrap and refrigerate 1 hour.
- Remove scallops from marinade. Discard marinade. Use six 12-inch metal skewers. Alternately thread scallops, mushrooms, bell peppers, and onion.
- Place kebabs on grill (over medium heat).
- Grill 6 inch from heat, turning occasionally and basting with the 3 tablespoons reserved lemon mixture, until scallops are cooked through and vegetables are lightly browned, about 7 to 8 minutes. Serve!
Nutrition Facts : Calories 177, Fat 1.4, SaturatedFat 0.2, Cholesterol 37.5, Sodium 191.2, Carbohydrate 18.1, Fiber 3.6, Sugar 7.3, Protein 22.3
MAMITA'S MOJITO SCALLOP KABOBS WITH STUFFED TOMATOES
Fresh and large scallops stew in a marinade of tangy Cuban 'mojito.' Two large scallops meet chunks of yellow squash, zucchini, and portabello mushrooms on a stick to form a kabob. It's sure to take you away to the tropics in the middle of your work week. Serve with a baked and stuffed broccoli-cheese tomato.
Provided by Jules Fernan
Categories World Cuisine Recipes Latin American Caribbean
Time 8h55m
Yield 2
Number Of Ingredients 17
Steps:
- Whisk orange juice, lemon juice, salt, onion powder, garlic powder, black pepper, and sugar together in a large bowl to dissolve seasoning into the liquid. Add scallops, yellow squash, zucchinis, and portobello mushroom to the mojito marinade; toss to coat.
- Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
- Preheat oven to 400 degrees F (200 degrees C).
- Thread onto a skewer a piece of mushroom, yellow squash, zucchini, and a scallop, respectively. Repeat so there are two of each item on the skewer; repeat with remaining skewers. Sprinkle fresh basil evenly over the skewers.
- Carefully remove tomato insides with a spoon; discard tomato insides.
- Pour broccoli with cheese sauce into a microwave-safe bowl; cook in microwave until broccoli is tender and the sauce is melted, 3 to 5 minutes.
- Stir broccoli with cheese sauce and rice together in a bowl; spoon into the hollowed-out tomatoes. Place 2 strips American cheese atop the mixture in a crossing pattern.
- Cook the skewers in preheated oven until the scallops are cooked through, 25 to 30 minutes. Remove from oven to a plate; cover with aluminum foil to keep warm.
- Reduce oven heat to 350 degrees F (175 degrees C).
- Bake tomatoes in the oven until the cheese is bubbling, 5 to 10 minutes. Serve with the skewers.
Nutrition Facts : Calories 769.9 calories, Carbohydrate 98.6 g, Cholesterol 102.9 mg, Fat 20.7 g, Fiber 17.2 g, Protein 56.4 g, SaturatedFat 9 g, Sodium 4379.5 mg, Sugar 32.6 g
GRILLED SCALLOPS WITH BASIL AND PROSCIUTTO
Provided by Moira Hodgson
Categories dinner, easy, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 3
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.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 3 grams, Fiber 0 grams, Protein 28 grams, SaturatedFat 1 gram, Sodium 1425 milligrams, Sugar 0 grams, TransFat 0 grams
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