Olive Magazine

Prosciutto-wrapped scallops with lemon and parsley butter

Published: December 19, 2014 at 2:28 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 8

This is a simple but stylish starter, perfect for a dinner party. If your fishmonger sells scallops in shells, use the shell to serve. Give them a good scrub, then sterilise in a hot oven for 10 minutes.

Nutrition:
NutrientUnit
kcal157
fat10.8g
saturates4.1g
carbs1.3g
fibre0.4g
protein13.8g
salt0.68g
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Ingredients

  • 24 cherry tomatoes on the vine
  • 24 small scallops, cleaned
  • 12 slices prosciutto, each cut into 2
  • 3 tbsp extra-virgin olive oil
  • 3 tbsp butter
  • 2 cloves garlic, finely chopped
  • 1 lemon, juiced and zested
  • a small bunch flat-leaf parsley, finely chopped

Method

  • STEP 1

    Heat the oven to 180c/fan 160c/gas 4. Arrange the tomatoes on a baking tray and season. Bake for 20 minutes, remove from oven and set aside. Reduce the heat to 120c/fan 100c/gas ½.

  • STEP 2

    Put one scallop on each piece of prosciutto, roll up tightly and secure with a toothpick. Heat a frying pan until very hot. Add the olive oil and sear the scallops until the prosciutto is browned and crisp on both sides. Keep warm in the oven while searing the rest.

  • STEP 3

    Add the butter and garlic to the pan and cook for 2 minutes on a low heat. Add the lemon rind and juice and heat through. Add the parsley. Serve the scallops with the tomatoes and the garlic butter drizzled over.

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