ParmesanCrusted ProsciuttoWrapped Scallops
Prosciutto-wrapped scallops are an elegant choice for special occasions. To serve Prosciutto scallops as a starter, count on two
scallops per person and serve them on a bed of Parmigiano Reggiano® cheese “snow” (using a microplane grater, finely grate a small
wedge of Parmigiano Reggiano) or Arugula Parmesan Salad. For a delicious main course, serve scallops wrapped in Prosciutto on a
bed of linguine tossed with butter, Parmigiano Reggiano, fresh lemon zest and plenty of freshly ground black pepper. Or serve these
scallops with Prosciutto on a bed of Zinguini. Using large fresh scallops for this scallops wrapped in Prosciutto yields the best
results.
If you make this recipe between November and April, look for diver scallops. Although diver scallops will truly elevate your Prosciutto-wrapped scallops recipe, if a shellfish allergy is an issue, replace the scallops in this Prosciutto-wrapped scallops recipe with pieces of fresh cod or monkfish.
If you make this recipe between November and April, look for diver scallops. Although diver scallops will truly elevate your Prosciutto-wrapped scallops recipe, if a shellfish allergy is an issue, replace the scallops in this Prosciutto-wrapped scallops recipe with pieces of fresh cod or monkfish.
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Chef |
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ParmesanCrusted ProsciuttoWrapped Scallops
Prosciutto-wrapped scallops are an elegant choice for special occasions. To serve Prosciutto scallops as a starter, count on two
scallops per person and serve them on a bed of Parmigiano Reggiano® cheese “snow” (using a microplane grater, finely grate a small
wedge of Parmigiano Reggiano) or Arugula Parmesan Salad. For a delicious main course, serve scallops wrapped in Prosciutto on a
bed of linguine tossed with butter, Parmigiano Reggiano, fresh lemon zest and plenty of freshly ground black pepper. Or serve these
scallops with Prosciutto on a bed of Zinguini. Using large fresh scallops for this scallops wrapped in Prosciutto yields the best
results.
If you make this recipe between November and April, look for diver scallops. Although diver scallops will truly elevate your Prosciutto-wrapped scallops recipe, if a shellfish allergy is an issue, replace the scallops in this Prosciutto-wrapped scallops recipe with pieces of fresh cod or monkfish.
Rate this recipe!
Chef |
Ingredients (6 people)
Directions
- Season the scallops very lightly with salt and pepper. Remember to use very little salt as the Prosciutto and the Parmigiano Reggiano will both add saltiness.
- In a shallow bowl lightly beat the egg. In a second bowl mix the breadcrumbs and the Parmigiano Reggiano.
- Depending on how wide they are, cut the slices of Prosciutto lengthwise in halves or thirds. Wrap a strip of Prosciutto around the rim of each scallop and secure with a wooden toothpick.
- One by one dip the top and bottom of each scallop first in the egg, then in the breadcrumb mixture, pressing down to adhere.
- Heat the olive oil in a non-stick frying pan until hot but not smoking.
- On medium heat, cook the scallops on the breadcrumb sides in the oil, about three minutes on each side. Do not overcook, as it will make the scallops tough.
- Serve immediately with a lemon wedge on the plate.
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Ingredients (6 people)
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Directions
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