Scallop Sandwiches – a delicious recipe with olive oil, scallops, apricots, milk yogurt, rice vinegar, salt. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Pat scallops dry and sear in 1 T. olive oil in saute pan over medium high heat until browned and cooked through. In the meantime thick slice the apricots and grill the slices in a stovetop grill pan in the remaining olive oil until nice and hot and slightly browned.
2
In a small bowl whisk together the yogurt, vinegar and salt and pepper.
3
Lay out proscuitto on a cutting board and cut into squares that will fit nicely on the scallops.
4
Build your sandwiches by cutting the scallops in half to resemble a bun. Place a slice of prosciutto on the bottom half, top with a slice of apricot then place the top half of the scallop on top. Drizzle with the yogart sauce, secure the sandwich with a toothpick and garnish with pea shoots..
32
kcal
Calories
3
g
Fat
1
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 teaspoons olive oil divided, 6 sea scallops, 2 apricots, 2 slices prosciutto, and more.
Yes, Scallop Sandwiches falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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