“Prosciutto Wrapped Scallops and Salad”
This year on Valentine’s Day there was a major snow storm and it made us want to eat in. It was the perfect time to try out my properly paired for easy digestion version of Giada DeLaurnetiis’ prosciutto wrapped scallops. This recipe seems fancy, but it’s so easy.
Ingredients:
12 Scallops
12 Slices Prosciutto
Ghee
Salt
Pepper
Arugula
Lemon
Garlic Powder
Preheat oven to 350 degrees. Clean the scallops and remove the foot. Salt and pepper both sides of the scallops. Wrap each scallop with 1 slice of prosciutto, folding the prosciutto in half before wrapping. Place the scallops, seam side down, in a baking dished buttered with ghee. Bake through, about 15 minutes. (If you have any prosciutto left over, throw it in the baking pan, it crisps up like bacon and it’s delicious). While the scallops cook, take some arugula and squeeze the juice of 1 lemon on top. Then add salt and garlic powder to taste. When you finish tossing the salad, divide onto plates and top with the scallop “croutons”.
Cheers to love and a simple, but fancy dinner that takes no time at all!
Don’t forget to finish it with chocolate!
- 12 Scallops
- 12 Slices Prosciutto
- Ghee
- Salt
- Pepper
- Arugula
- Lemon
- Garlic Powder
- Preheat oven to 350 degrees.
- Clean the scallops and remove the foot.
- Salt and pepper both sides of the scallops.
- Wrap each scallop with 1 slice of prosciutto, folding the prosciutto in half before wrapping.
- Place the scallops, seam side down, in a baking dished buttered with ghee.
- Bake through, about 15 minutes. (If you have any prosciutto left over, throw it in the baking pan, it crisps up like bacon and it’s delicious).
- While the scallops cook, take some arugula and squeeze the juice of 1 lemon on top. Then add salt and garlic powder to taste. When you finish tossing the salad, divide onto plates and top with the scallop “croutons”.
