Seared Scallops With Prosciutto Bits – a delicious recipe with extra-virgin olive oil, kosher salt, ground black pepper, paper, marinara sauce, fresh Italian parsley. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Prepare the grill for direct cooking over medium heat (350u00b0 to 450u00b0F).
2
Remove and discard the small, tough side muscle that might be left on each scallop. Lightly brush the scallops with the oil and season evenly with the salt and pepper.
3
Brush the cooking grates clean. Grill the prosciutto over
4
, with the lid open, until the meat browns on the edges and turns crispy, 1 to 3 minutes, turning once or twice. Remove from the grill and let cool. Roughly chop the prosciutto into pieces.
5
Grill the scallops over
6
, with the lid closed as much as possible, until just opaque in the center, 4 to 6 minutes, turning once or twice. Remove from the grill.
7
In a small saucepan over medium heat, warm the marinara sauce. To serve, divide the marinara sauce evenly among four plates. Arrange three scallops on top. Garnish with the chopped prosciutto and fresh herbs. Serve warm.
36
kcal
Calories
4
g
Fat
Fat
* 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 7 ingredients. The key ingredients include: 12 sea scallops, each 1 to 1 1/2 ounces, 1 tablespoon extra-virgin olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and more.
Yes, Seared Scallops With Prosciutto Bits 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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