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 LEMON PROSCIUTTO SCALLOPS
YIELD: 6 Servings
Provided by Matt Dunigan
Categories appetizer,Barbeque,bbq,grill,pork,Shellfish,Summer
Number Of Ingredients 7
Steps:
- Preheat barbeque for direct grilling to 450-475°F (230-240°C).
- Remove the mussel attached to the scallop if it's not already done by your fish monger.
- Line a tray with paper towel, place scallops on the tray and pat dry. By removing any excess moisture the scallops will sear and crisp up on the outside instead of steam on the grill.
- Sprinkle scallops with garlic and pepper.
- Slice the prosciutto in half lengthwise. Wrap the scallop with prosciutto around the edge, (so it looks like a drum) leaving the top and bottom exposed.
- Skewer wrapped scallops through the sides and alternate scallops through the lemon wedges (3 scallops per skewer and 2 lemon wedges).
- Drizzle evenly with olive oil.
- Place scallops on the grill. Slide tin foil under exposed skewers handles to prevent the wood from burning.
- Cook scallops for 2 minutes per side. Or until bacon is crisp and lemons are charred.
- Remove scallops from the grill. To serve, drizzle with the charred lemons for flavor.
PROSCIUTTO-WRAPPED SHRIMP WITH GARLIC DIPPING SAUCE
Categories Garlic Shellfish Appetizer Broil Cocktail Party Backyard BBQ Basil Shrimp Summer Grill Grill/Barbecue Prosciutto Bon Appétit California Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 6 Appetizer Servings
Number Of Ingredients 8
Steps:
- Place 1 prosciutto slice on work surface, short end parallel to edge. Place 1 basil leaf at 1 short end of prosciutto slice. Place 1 shrimp atop basil leaf. Roll up shrimp in prosciutto. Thread shrimp on skewer. Repeat with remaining prosciutto, basil, shrimp and skewers. (Can be prepared 1 day ahead. Wrap tightly in plastic and refrigerate.)
- Prepare barbecue (medium-high heat) or preheat broiler. Combine vinegar, mustard and garlic in blender. Gradually add oil; blend well. Transfer to small bowl. Season sauce with salt and pepper.
- Grill wrapped shrimp until opaque in center, turning frequently, about 6 minutes. Transfer to platter. Serve hot or at room temperature with sauce.
PROSCIUTTO-WRAPPED SHRIMP WITH GARLIC DIPPING SAUCE
This is from Jake's On the Lake, Tahoe City, Ca. I served these for one party, and even people who said they didn't like shrimp scarffed these down.
Provided by lazyme
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place 1 prosciutto slice on work surface, short end parallel to edge. Place 1 basil leaf at 1 short end of prosciutto slice. Place 1 shrimp atop basil leaf. Roll up shrimp in prosciutto. Thread shrimp on skewer. Repeat with remaining prosciutto, basil, shrimp and skewers. (Can be prepared 1 day ahead. Wrap tightly in plastic and refrigerate).
- Prepare barbecue (medium-high heat) or preheat broiler. Combine vinegar, mustard, and garlic in blender. Gradually add oil; blend well. Transfer to small bowl. Season sauce with salt and pepper.
- Grill wrapped shrimp until opaque in center, turning frequently, about 6 minutes. Transfer to platter. Serve hot or at room temperature with sauce.
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
PROSCIUTTO-WRAPPED FISH WITH LEMON-CAPER BUTTER
Adapted from America's Test Kitchen 30 Minute Suppers. Easy enough to make for a quick meal yet impressive enough to serve to guests. As the butter melts, it flavours the fish and combines with the fish's natural juices to create a flavourful sauce. One lemon will provide the juice and zest.
Provided by Lille
Categories Halibut
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- In a small bowl, mash together the butter, capers, lemon zest, lemon juice and garlic until combined.
- Pat fish dry with paper towels and season with pepper. Spread butter mixture over top of fillets. Slightly overlap two pieces of prosciutto on work surface. Lay fish butter side down in center of prosciutto, then fold the prosciutto over the fish. Repeat for all fillets.
- Heat oil in a large ovenproof skillet (either non-stick or well-seasoned cast iron) over medium-high heat until just smoking. Add prosciutto-wrapped fillets, seam side down/butter side up) and brown for 1-2 minutes per side.
- Transfer skillet to oven and bake until fish (not covered by prosciutto) flakes when gently pressed, about 8 minutes.
- Spoon any pan juices over fillets when serving.
Nutrition Facts : Calories 313.6, Fat 16.4, SaturatedFat 8, Cholesterol 124, Sodium 261.8, Carbohydrate 0.8, Fiber 0.2, Sugar 0.1, Protein 39.1
PROSCIUTTO WRAPPED ASPARAGUS WITH LEMON AIOLI
Barbecue the asparagus and make the dip the day before, then assemble in the morning and chill. Because prosciutto is so fragil, order a couple extra slices just to make sure that there is enough to cover each spear
Provided by Abby Girl
Categories Vegetable
Time 20m
Yield 1/4 cup dip, 18 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 or preheat barbecue to medium high.
- Cut asparagus into 5" pieces, discarding tough ends. Place on a baking sheet, toss with olive oil, then sprinkle with salt. Roast until just tender, 3 - 4 minutes.
- Cut the procsiutto into 3 pieces. Coil a strip of prosciutto around each spear. Tie with 1 chive, if you wish. Trim chive.
- Stir mayonnaise with garlic, lemon peel, juice and cayenne. If you have used chives, finely chop about 1 T and stir into the mayo.
- Makes 18 spears.
Nutrition Facts : Calories 28.7, Fat 1.5, SaturatedFat 0.2, Cholesterol 0.8, Sodium 31.7, Carbohydrate 3.4, Fiber 1.2, Sugar 1, Protein 1.5
BASIL & GARLIC-STUFFED SCALLOPS WRAPPED IN PROSCIUTTO
Included is the recipe for Spicy Citrus Beurre Blanc sauce. A Gilroy Garlic Festival winning recipe.
Provided by gailanng
Categories Stove Top
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- For the Scallops: Lay your scallops on a flat clean work surface. Place your hand on top of each scallop and using a thin sharp knife, cut a small pocket into the side of each scallop, taking care not to cut all the way through the sides. Wrap a roasted garlic clove with a basil leaf before inserting gently into the pocket of each scallop.
- Then wrap the sides of each stuffed scallop with a thin slice of prosciutto to ensure the garlic stays inside the scallop; use a large toothpick to secure. Set aside; in a medium shallow dish, combine the flour, paprika, salt and pepper. Carefully toss the stuffed scallops in the flour coating all sides. In a large sauté pan over medium heat, melt the butter. Add your scallops gently in the pan and sauté for 3-4 minutes per side. Remove from pan and keep warm until ready to serve.
- For the Spicy Citrus Beurre Blanc: Combine wine, lime juice, lemon juice, orange zest and cayenne pepper in a medium sauce pan.
- Heat over medium-high heat and let simmer until reduced by half. Stir in cream and reduce heat to medium. Simmer for 8-10 minutes to reduce by half yet again. Turn heat to high and whisk in cold cut butter, until all butter is well incorporated. Keep warm.
- To Serve: Place the stuffed and wrapped sea scallops on a large platter and drizzle with Spicy Beurre Blanc Sauce. Garnish with any remaining basil leaves, if desired.
- Note: To roast individual garlic cloves, break garlic bulbs into cloves, leaving thin skins on the cloves. Place the cloves in a small oven-proof dish and drizzle with 1/2 cup of olive oil, a pinch of sea salt and a pinch of coarse black pepper.
- Cover dish and bake in pre-heated 250° oven for 40 minutes, turning cloves over every now and then. Remove from oven and let garlic cool before carefully removing thin outer skins from each clove.
Nutrition Facts : Calories 395, Fat 25.4, SaturatedFat 15.6, Cholesterol 112.7, Sodium 1048.6, Carbohydrate 16.9, Fiber 0.7, Sugar 0.7, Protein 20.6
More about "prosciutto wrapped scallops with lemon garlic sauce food"
PROSCIUTTO WRAPPED SCALLOPS AND GARLIC SPINACH
From cavegirlcuisine.com
PROSCUITTO WRAPPED SCALLOPS BY CHEF DEREK ST. ROMAIN
From everybodylovesitalian.com
CREAMY GARLIC BUTTER SCALLOPS WITH PROSCIUTTO - JO COOKS
From jocooks.com
PROSCIUTTO-WRAPPED SCALLOPS WITH ROMESCO SAUCE - BON …
From bonappetit.com
PROSCIUTTO-WRAPPED SCALLOPS WITH LEMON AND PARSLEY …
From olivemagazine.com
PROSCIUTTO-WRAPPED SCALLOPS - FOOD NETWORK CANADA
From foodnetwork.ca
2.2/5 (44)Total Time 25 mins
SEA SCALLOPS WITH PANCETTA | HOW TO FEED A LOON
From howtofeedaloon.com
TORTELLINI SIDES | DELICIOUS RECIPES TO SERVE WITH TORTELLINI
From therustyspoon.com
SCALLOPS WITH PROSCIUTTO, SAGE AND LEMON - THE WASHINGTON POST
From washingtonpost.com
PROSCIUTTO-WRAPPED SCALLOPS - FOOD NETWORK
From foodnetwork.co.uk
15+ 20-MINUTE APPETIZER RECIPES | EATINGWELL
From eatingwell.com
R/FOOD - [HOMEMADE] LEMON BUTTER SCALLOPS, PROSCIUTTO WRAPPED …
From reddit.com
PAN FRIED PROSCIUTTO WRAPPED SCALLOPS WITH WHITE WINE PAN …
From wikifoodhub.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love