Scallops Wrapped In Kataifi Food

PROSCIUTTO-WRAPPED SCALLOPS

Prosciutto-Wrapped Scallops image

Provided by Giada De Laurentiis

Time 45m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/4 cup chopped sun-dried tomatoes
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped pitted black olives (about 10 olives)
1/4 cup extra-virgin olive oil
12 medium scallops
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 slices prosciutto
2 cups arugula
1 1/2 tablespoons balsamic vinegar

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.

SCALLOPS WRAPPED IN KATAIFI

Scallops Wrapped in Kataifi image

Provided by Gregory Zapantis

Categories Shellfish Appetizer Bake Seafood Scallop Phyllo/Puff Pastry Dough Pescatarian Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

2 cups balsamic vinegar
4 extra large sea scallops
Salt and pepper to taste
1/4 lb kataifi filo
4 tablespoons butter, melted
1 tomato, diced
1/4 cup diced scallions
1/4 cup chopped dill
For the butter sauce
1 medium shallot, sliced
1 teaspoon chopped fresh thyme
1 cup white wine
1/2 lb butter, cut into small bits, thoroughly chilled

Steps:

In a small saucepan over medium heat, simmer the vinegar until syrupy, about 30 minutes.
Heat the oven to 450°F. Season the scallops with salt and pepper. Wrap each scallop in some of the kataifi filo. Arrange the scallops on a baking sheet and drizzle with the melted butter.
Make the butter sauce: In a small saucepan, combine the shallot, thyme, and wine. Simmer until completely reduced and there is no liquid remaining. Over low heat and whisking constantly, add the butter, a few pieces at a time. Allow the butter to become creamy before adding the next few pieces. Do not boil or the butter will melt and the sauce will become oily. Season to taste with salt and pepper. Keep the sauce warm.
Bake the scallops until just done, about 15 minutes.
To serve, cut each wrapped scallop in half and place in the center of the plate. Spoon the butter sauce over the scallops. Drizzle with some of the reduced balsamic vinegar (save the remaining balsamic syrup for another use). Sprinkle the tomatoes, scallions and dill around the scallop.

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