Best 4 Prosciutto Wrapped Scallops 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.

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.

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.