Prosciutto Wrapped Scallops With Roasted Red Pepper Aioli Recipes

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

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 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.

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.