Scallop And Prosciutto Bites Recipes

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PROSCIUTTO-WRAPPED SCALLOPS

Provided by Giada De Laurentiis

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 10



Prosciutto-Wrapped Scallops image

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.

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

SCALLOP AND PROSCIUTTO BITES

A different version of the commonly seen appetizer of scallops wrapped in bacon. Using prosciutto allows for the subtle flavors of this meat to come through without overpowering the wonderful flavor of the scallops. Additionally, the fat content and grease is significantly less than bacon for those that are health conscious. I serve this for guests as an appetizer and people love it. It can be made into a main course dish by increase the portion for each person.

Provided by KFEATHER

Categories     Appetizers and Snacks     Tapas

Time 20m

Yield 8

Number Of Ingredients 6



Scallop and Prosciutto Bites image

Steps:

  • Wrap each scallop with a thin slice of prosciutto and secure with a toothpick.
  • Heat the olive oil in a large skillet over medium-high heat. Place the scallops into the pan, and cook for about 2 minutes on each side. Season each side with pepper as it is cooking. Once each side has been fried, sprinkle the white wine over the scallops, and cook for another 1 to 2 minutes.
  • Remove the scallops from the pan to drain on paper towels. When slightly cooled, transfer to a serving tray, and remove the toothpicks to serve.

Nutrition Facts : Calories 161.1 calories, Carbohydrate 2.8 g, Cholesterol 46.8 mg, Fat 8.4 g, Protein 17 g, SaturatedFat 2.2 g, Sodium 438.3 mg, Sugar 0.1 g

1 pound large scallops
4 ounces thinly sliced prosciutto
toothpicks
2 tablespoons olive oil
¼ teaspoon freshly ground black pepper
3 tablespoons white wine

PAN-SEARED SCALLOPS OVER LOBSTER-PROSCIUTTO RISOTTO

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 29



Pan-Seared Scallops over Lobster-Prosciutto Risotto image

Steps:

  • For the risotto: Heat the olive oil in a medium saucepan over medium-high heat until just beginning to smoke. Add the onions, garlic and shallots; saute, stirring frequently, until the onions are translucent. Add the rice and stir to coat with the oil. Add the white wine, stirring to make sure the rice grains are moving freely and not clumped together. Reduce the heat to medium.
  • In a separate saucepan, whisk together the lobster stock, tomato paste and sherry. Add to the lobster stock mixture to the rice, 1/2 cup at a time. Cook, stirring continuously, until all the stock has been added and the rice is al dente. Set the risotto aside and keep warm.
  • Split the lobster tail in half, coat the meat with butter, and lightly sprinkle with salt and pepper. Grill until almost fully cooked. Remove the meat from the shell, cut into bite-size cubes, and add to the risotto to finish cooking. Set the risotto aside.
  • Heat the vegetable oil in a deep skillet over medium-high heat. Deep-fry the julienned prosciutto until crispy, 1 minute. Drain on paper towels. Add 3/4 cup of the fried prosciutto to the risotto; reserve the remainder for garnish.
  • For the scallops: Preheat the oven to 450 degrees F.
  • Heat a large saute pan over high heat. While the pan is heating, pat the scallops dry with a heavy, lint-free paper towel and sprinkle with salt and pepper. Add the olive oil to the pan; heat until extremely hot and smoking. Add the scallops and cook until beginning to turn golden brown, about 3 minutes. Flip the scallops, then transfer to the oven for about 4 minutes, or until cooked through.
  • To finish: Return the risotto to medium heat. Add the Parmesan and stir to combine.
  • For each serving, top one scoop of risotto with 5 sea scallops. Drizzle with citrus butter sauce and scallion oil, and garnish with the reserved crispy prosciutto and some cilantro leaves.
  • Combine the lemon juice, lime juice, orange juice and white wine in a small saucepan over medium heat. Cook until reduced by three-quarters. Remove from the heat add the butter, stirring continuously until smooth. Season with salt and pepper.
  • Combine the olive oil, green onions, and a pinch of salt and pepper in a blender or food process. Blend on high speed until smooth.

2 tablespoons extra-virgin olive oil
1 yellow onion, diced small
1 tablespoon chopped garlic
1 tablespoon chopped shallot
1 1/4 cups arborio rice
1/2 cup white wine
2 cups lobster stock
1/4 cup tomato paste
1/4 cup sherry
One 8-ounce warm-water lobster tail
1 tablespoon butter, melted
Vegetable oil, for deep-frying
4 ounces thinly sliced prosciutto, julienned
2 pounds dry sea scallops (U-10)
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1/4 cup shredded Parmesan
1/4 cup fresh cilantro leaves
Citrus Butter Sauce, for drizzling, recipe follows
Scallion Oil, for drizzling, recipe follows
1/2 lemon, juiced
1/2 lime, juiced
1/2 orange, juiced
1/4 cup white wine
4 tablespoons butter, cold
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
12 green onions, trimmed
Salt and freshly ground black pepper

EASY SCALLOP PASTA

Choose fat scallops for this speedy but smart pasta recipe- the ham wrappers will protect the tender shellfish and give an extra savoury hit

Provided by Sara Buenfeld

Categories     Lunch

Time 25m

Number Of Ingredients 9



Easy scallop pasta image

Steps:

  • Cut the orange corals from the scallops and finely chop them. Halve the white scallops to make 2 fat pieces and roll them up in the strips of prosciutto.
  • Cook the pasta in salted water following pack instructions - it should only take about 4 mins. Meanwhile, heat the oil in a large, deep sauté pan and sear the scallops for 1-2 mins, to brown the prosciutto and lightly cook the scallop inside. Lift from the pan onto a warm plate and leave to rest.
  • Add the garlic to the pan juices and fry, stirring, until golden. Tip in the chopped corals and thyme, and stir-fry for a few mins more. Add the lemon zest, juice and vermouth, let it bubble down to at least half, then toss in the parsley. Drain the pasta and add to the pan with salt and plenty of black pepper, then toss to make sure the strands are well coated. Add the prosciutto-wrapped scallops and serve drizzled with a little extra oil, if you like.

Nutrition Facts : Calories 664 calories, Fat 28 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 45 grams protein, Sodium 3.1 milligram of sodium

6 scallops with corals
6 slices prosciutto , halved lengthways
175g fresh egg fettuccine or tagliatelle
3 tbsp extra virgin olive oil , plus extra for drizzling (optional)
4 garlic cloves , finely chopped
¼ tsp thyme leaf
zest of 1 lemon and juice ½
4 tbsp dry white vermouth (we used Noilly Prat)
good handful chopped flat-leaf parsley

PROSCIUTTO SCALLOPS WITH CHIPOTLE MAYO

Salty-sweet prosciutto wrapped sea scallops served with spicy chipotle-mayo dipping sauce - an impressive appetizer recipe.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 24

Number Of Ingredients 8



Prosciutto Scallops with Chipotle Mayo image

Steps:

  • Heat oven to 425°F. Line 15x10x1-inch pan with foil.
  • In medium bowl, mix 3/4 teaspoon of the salt, 3/4 teaspoon of the pepper and the chipotle chile pepper powder. Add scallops; toss to coat.
  • Cut each prosciutto slice in half lengthwise. Wrap 1 prosciutto piece around edge of each scallop. Place in pan.
  • Bake 10 to 12 minutes or until scallops are white and opaque.
  • Meanwhile, in small bowl, stir together mayonnaise, chipotle chiles, lime juice and remaining 1/4 teaspoon each salt and pepper. Serve scallops hot with chipotle mayo.

Nutrition Facts : Calories 110, Carbohydrate 2 g, Fat 1 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 520 mg

1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon chipotle chile pepper powder
24 large sea scallops (2 lb)
12 slices prosciutto (about 6 oz)
1 cup mayonnaise
1/4 cup coarsely chopped drained chipotle chiles in adobo sauce (from 7-oz can)
1 tablespoon lime juice

GRILLED SCALLOPS WRAPPED IN PROSCIUTTO

With just a few ingredients, these quick-cooking skewers become an elegant starter to stave off hunger or an easy addition to any grilled menu.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 5



Grilled Scallops Wrapped in Prosciutto image

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.

1 pound paper-thin slices prosciutto
2 pounds medium scallops (about 40)
Extra-virgin olive oil, for drizzling
2 lemons, halved, plus wedges for garnish
Freshly ground pepper

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



Prosciutto-Wrapped Scallops image

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

1 lb uncooked sea scallops, halved if large
1 tablespoon olive oil
20 fresh basil leaves
1/4 lb prosciutto, cut into 3x1 1/2 inch strips

SEARED SCALLOPS WITH ROASTED TOMATOES, CRISPY PROSCIUTTO AND SMA

This is based on a Jamie Oliver recipe, had it the other day, really great. This will serve 4 as a starter, but we finished this off between 2 people as a main.

Provided by Latchy

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12



Seared Scallops With Roasted Tomatoes, Crispy Prosciutto and Sma image

Steps:

  • Preheat the oven to 240d Celsius. Season the tomatoes and sprinkle with the oregano or Italian spices.
  • Drizzle with olive oil and roast in the oven skin side down for about 10-15 minutes.
  • Place the prosciutto slices beside the tomatoes and continue to roast for a further 10 minutes until the tomatoes are juicy and the prosciutto is crispy.
  • In a pan fry the garlic, chillies and anchovies in 1 dessert spoon of olive oil for a minute or 2.
  • Add your beans and cook for a couple of minutes before adding a wine glass of water.
  • Bring to the boil, then lightly mash to a course puree.
  • Loosen the puree with a little more water if need be.
  • Finish the flavour off with some peppery extra virgin olive oil, salt and freshly ground pepper.
  • Season the scallops then sear them on a very hot grill pan that has been rubbed liberally with olive oil for 2 minutes without touching them.
  • Check and continue to fry until they have a nice sweet caramelized skin--turn over and cook the other side the same.
  • Don't overcook them.
  • Remove to a bowl and coat with a mixture of olive oil and lemon juice.
  • Put some smashed bean puree on each plate, scatter over the tomatoes, prosciutto and scallop and finish off with the rocket.

Nutrition Facts : Calories 215.1, Fat 1.4, SaturatedFat 0.3, Cholesterol 23.2, Sodium 253.3, Carbohydrate 29.8, Fiber 7.2, Sugar 2.4, Protein 21.7

4 large roma tomatoes, quartered
1 pinch dried oregano or 1 pinch italian seasoning
salt & freshly ground black pepper
olive oil
8 slices prosciutto
1 garlic clove, finely chopped
1 (400 g) can cannellini beans or 1 (400 g) can flageolet beans, drained
4 -6 anchovy fillets, chopped
1 -2 small dried chili, crumbled
extra virgin olive oil
16 scallops (trimmed with either roe on or off)
peppery rocket or watercress leaf, for garnish

ANDY'S PROSCIUTTO SCALLOPS

If you like bacon-wrapped scallops, you will love these. They are a little more expensive to make but well worth it!

Provided by CNM CATERING

Categories     Meat and Poultry     Pork

Time 45m

Yield 4

Number Of Ingredients 9



Andy's Prosciutto Scallops image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish with butter.
  • Place olive oil, sun-dried tomatoes, basil, and olives in a food processor; pulse until finally chopped.
  • Season scallops with seafood seasoning, salt, and pepper. Fold each slice of prosciutto in half lengthwise. Rub tomato mixture over scallops and wrap each with a slice of prosciutto. Arrange wrapped scallops on the prepared baking dish, seam sides down.
  • Bake in the preheated oven until prosciutto is crispy and scallops are opaque, about 15 minutes.

Nutrition Facts : Calories 390.4 calories, Carbohydrate 4.5 g, Cholesterol 64.4 mg, Fat 30.9 g, Fiber 0.9 g, Protein 22.5 g, SaturatedFat 7.8 g, Sodium 1512.8 mg, Sugar 1.3 g

¼ cup extra-virgin olive oil
¼ cup chopped sun-dried tomatoes
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped black olives
12 sea scallops
2 teaspoons seafood seasoning (such as Old Bay®)
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
12 slices prosciutto

GRILLED SCALLOPS WITH BASIL AND PROSCIUTTO

Provided by Moira Hodgson

Categories     dinner, easy, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 3



Grilled Scallops With Basil and Prosciutto image

Steps:

  • Soak 10 small wooden skewers in water for 30 minutes.
  • Cut prosciutto slices in half crosswise if they are large.
  • Put a slice of prosciutto on a flat surface. Place a large basil leaf at one end of slice and place a large sea scallop on the leaf. Wrap the prosciutto around the scallop and basil, tucking in the sides, and thread two packets onto each skewer.
  • Grill on an open grill over medium hot coals until ham begins to brown and sizzle, two to five minutes for each side.

Nutrition Facts : @context http, Calories 173, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 3 grams, Fiber 0 grams, Protein 28 grams, SaturatedFat 1 gram, Sodium 1425 milligrams, Sugar 0 grams, TransFat 0 grams

10 to 20 thin slices of prosciutto
20 large basil leaves
1 1/2 pounds large sea scallops (about 20)

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From giveitsomethyme.com


PROSCIUTTO-WRAPPED SCALLOPS RECIPE - EATINGWELL
Step 2. Pat scallops dry and sprinkle both sides with lemon pepper. Wrap 1 strip of prosciutto around each scallop. Thread the scallops onto toothpicks (or skewers), securing the prosciutto to the scallop, and place on the prepared baking sheet. Broil until just cooked through, about 6 minutes. Step 3.
From eatingwell.com


SEARED SCALLOP AND CRISPY PROSCIUTTO SALAD WITH PASSION FRUIT ...
Vinaigrette. 1 package (125 g) prosciutto, in whole pieces on a baking tray in oven for 12-15 minutes at 375°F, until crisp. Place apple cider vinegar, passion fruit jelly, salt, pepper, basil and ginger in small mixing bowl and whisk until blended. Whisk in oil until well combined. Arrange lettuce, papaya, crispy prosciutto pieces, macadamia ...
From whitewatercooks.com


SCALLOPS WITH CAULIFLOWER & PROSCIUTTO CRUMB - CONFESSIONS OF A …
1 slice prosciutto, chopped; 1/2 cup (35g) fresh sourdough breadcrumbs; 2 tablespoons flat-leaf parsley leaves; 1 cup (200g) small cauliflower florets; 1 cup (250ml) milk; Pinch nutmeg; 8 large scallops, on the half shell. Melt 10g of the butter with a teaspoon of olive oil in a frypan over medium heat. Pick the leaves from one thyme sprig and add the leaves to …
From confessionsofaglutton.com


SCALLOP AND PROSCIUTTO BITES RECIPE – COOKING ON CLOUD WINE
1 pound large scallops 4 ounces thinly sliced prosciutto toothpicks 2 tablespoons olive oil 1/4 teaspoon freshly ground black pepper 3 tablespoons white wine. Directions. Wrap each scallop with a thin slice of prosciutto and secure with a toothpick. Heat the olive oil in a large skillet over medium-high heat. Place the scallops into the pan ...
From cookingoncloudwine.com


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