Scallop And Prosciutto Skewers Recipes

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PROSCIUTTO-WRAPPED SCALLOPS



Prosciutto-Wrapped Scallops image

Provided by Giada De Laurentiis

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 10

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.

GRILLED PROSCIUTTO WRAPPED SCALLOPS



Grilled Prosciutto Wrapped Scallops image

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

8 large scallops
1/2 lb prosciutto di Parma (about 8 thin slices)
8 wooden skewers (soaked)
2 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon pepper
1/2 lemon

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

SCALLOP KABOBS WITH BEETS AND PROSCIUTTO



Scallop Kabobs with Beets and Prosciutto image

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

1 1/2 pounds baby beets, scrubbed, tops trimmed
2 pounds sea scallops, muscle removed
1/4 pound prosciutto, thinly sliced
4 sprigs fresh mint
2 lemons
2 tablespoons extra-virgin olive oil
1 tablespoon coarse salt
1 teaspoon freshly ground pepper

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.

PAN-FRIED PROSCIUTTO-WRAPPED SCALLOPS WITH WHITE WINE PAN SAUCE



Pan-Fried Prosciutto-Wrapped Scallops with White Wine Pan Sauce image

Provided by Guy Fieri

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 14

1/2 teaspoon granulated garlic
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch cayenne
12 large sea scallops
12 thin slices prosciutto
1 tablespoon canola oil
4 tablespoons unsalted butter
1/4 cup dry white wine
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
1 lemon, halved

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.

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