Prosciutto-wrapped Scallops With Lemon & Parsley Butter
Tender scallops wrapped in crispy prosciutto, served with garlic butter and tangy lemon. This elegant dish features a savory and buttery flavor profile, enhanced by the freshness of cherry tomatoes and the zesty kick of lemon zest. It's a delightful combination of textures and tastes that will surely impress your guests.
— Constant Cookbook
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 garlic cloves , finely chopped
- 1 lemon , juiced and zested
- a small bunch flat-leaf parsley , finely chopped
Instructions
- For the butter, mix all of the ingredients together in a large bowl, then beat well with a wooden spoon until there are no lumps of butter left. Spoon onto a large sheet of cling film, then wrap tightly in a sausage shape. Chill until firm (or put in the freezer if you’re short of time).
- Set up a pan with a steamer or suspend a heatproof colander over the top of a pan. Cut the leeks in half lengthways, then slice into long strips, about the thickness of tagliatelle. Cover, then steam for 6 mins until tender, with no signs of squeakiness. Season, then set aside.
- Dry the scallops on kitchen paper and season. Heat a heavy-based pan, then add the oil. Once hot, add the scallops, keeping them close together – this helps the sides to stay straight and tall rather than sagging. Sizzle for 2 mins until caramelised and you can see the heat creeping up the outside. Turn over with a palette knife, then fry for 1 min more. Take off the heat, then add a few good slices of the butter to the pan, spooning over the scallops as it melts.
- To serve, wind a nest of warm leeks in the centre of 4 plates, top each with 3 scallops, spoon over the buttery sauce (it looks smart trickled around the plate), then sprinkle with the remaining parsley. Squeeze over a little lemon juice before you tuck in.
Yield
Serves 8
Nutrition
- Calories: 588 calories
- Fat Content: 56 grams fat
- Saturated Fat Content: 33 grams saturated fat
- Carbohydrate Content: 3 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 19 grams protein
- Sodium Content: 1.47 milligram of sodium
Comments
No comments found.