Best Andys Prosciutto Scallops Recipes

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PAN-FRIED PROSCIUTTO-WRAPPED SCALLOPS WITH WHITE WINE PAN SAUCE



Pan-Fried Prosciutto-Wrapped Scallops with White Wine Pan Sauce image

Provided by Guy Fieri

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 14

1/2 teaspoon granulated garlic
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch cayenne
12 large sea scallops
12 thin slices prosciutto
1 tablespoon canola oil
4 tablespoons unsalted butter
1/4 cup dry white wine
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
1 lemon, halved

Steps:

  • Preheat the oven to 350 degrees F.
  • For the dry rub: Mix together the garlic, paprika, salt, pepper and cayenne in a small bowl.
  • For the scallops: Trim the side muscle from the scallops, if not done already. Pat the scallops dry and sprinkle them on both sides with the dry rub. Wrap the scallops with the prosciutto so that only the top is showing. To do this, spread out a slice of prosciutto; set a scallop on its edge and roll it up in the prosciutto, tucking prosciutto under one side as you go and leaving the other side exposed.
  • Heat a large skillet over medium-high heat. Add the canola oil and 1 tablespoon of the butter and sear the scallops on the prosciutto side for 1 to 2 minutes without disturbing, to ensure a good crust. Flip the scallops and cook on the scallop side for 3 to 4 minutes, or until opaque. Add the remaining 3 tablespoons butter to the pan and baste the scallops with the melted butter. Transfer the cooked scallops to a platter. Deglaze the pan with the white wine, whisking vigorously to emulsify; stir in the chives and parsley, and season with salt and pepper. Spoon some of the pan sauce over the scallops; serve any extra sauce on the side. Add a squeeze of lemon juice and serve.

SCALLOP AND PROSCIUTTO BITES



Scallop and Prosciutto Bites image

A different version of the commonly seen appetizer of scallops wrapped in bacon. Using prosciutto allows for the subtle flavors of this meat to come through without overpowering the wonderful flavor of the scallops. Additionally, the fat content and grease is significantly less than bacon for those that are health conscious. I serve this for guests as an appetizer and people love it. It can be made into a main course dish by increase the portion for each person.

Provided by KFEATHER

Categories     Appetizers and Snacks     Tapas

Time 20m

Yield 8

Number Of Ingredients 6

1 pound large scallops
4 ounces thinly sliced prosciutto
toothpicks
2 tablespoons olive oil
¼ teaspoon freshly ground black pepper
3 tablespoons white wine

Steps:

  • Wrap each scallop with a thin slice of prosciutto and secure with a toothpick.
  • Heat the olive oil in a large skillet over medium-high heat. Place the scallops into the pan, and cook for about 2 minutes on each side. Season each side with pepper as it is cooking. Once each side has been fried, sprinkle the white wine over the scallops, and cook for another 1 to 2 minutes.
  • Remove the scallops from the pan to drain on paper towels. When slightly cooled, transfer to a serving tray, and remove the toothpicks to serve.

Nutrition Facts : Calories 161.1 calories, Carbohydrate 2.8 g, Cholesterol 46.8 mg, Fat 8.4 g, Protein 17 g, SaturatedFat 2.2 g, Sodium 438.3 mg, Sugar 0.1 g

PROSCIUTTO-WRAPPED SCALLOPS



Prosciutto-Wrapped Scallops image

Provided by Giada De Laurentiis

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 10

1/4 cup chopped sun-dried tomatoes
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped pitted black olives (about 10 olives)
1/4 cup extra-virgin olive oil
12 medium scallops
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 slices prosciutto
2 cups arugula
1 1/2 tablespoons balsamic vinegar

Steps:

  • Preheat the oven to 350 degrees F.
  • In a food processor, add the tomatoes, basil, olives, and olive oil and process until finely chopped.
  • Season both sides of the scallops with salt and pepper. Rub each scallop with the tomato mixture. Fold each slice of prosciutto in half lengthwise, then wrap each scallop in 1 slice of prosciutto. Place wrapped scallops in a buttered baking dish, seam side down. Bake until scallop is cooked through, about 15 minutes.
  • In a medium bowl, toss the arugula with the balsamic vinegar. Season the arugula with salt and pepper. Place the arugula on a serving platter or divide among individual dishes. Top with the scallops and serve immediately.

GRILLED PROSCIUTTO WRAPPED SCALLOPS



Grilled Prosciutto Wrapped Scallops image

This is such an easy and impressive meal. The prosciutto gets a nice crunch to it, but also melts in your mouth. I like to serve over a bed of wilted spinach. Splurge for the better quality Prosciutto di Parma. Don't forget to soak your wooden skewers in water for about a half an hour so they do not burn on the grill! Enjoy!

Provided by Lauren8148

Categories     < 15 Mins

Time 13m

Yield 4 serving(s)

Number Of Ingredients 7

8 large scallops
1/2 lb prosciutto di Parma (about 8 thin slices)
8 wooden skewers (soaked)
2 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon pepper
1/2 lemon

Steps:

  • Rinse the scallops and then pat them dry with a paper towel.
  • Drizzle olive oil on one side of scallops.
  • Sprinkle with salt, pepper, and some fresh lemon juice.
  • Turn scallops over and repeat step 3.
  • Fold slice of prosciutto in half lengthwise and wrap around the each scallop.
  • Secure with a wooden skewer.
  • Place on grill set to high heat.
  • Cook on each side for about 4-5 minutes.

Nutrition Facts : Calories 83.9, Fat 6.9, SaturatedFat 1, Cholesterol 7.2, Sodium 699.4, Carbohydrate 2, Fiber 0.3, Sugar 0.2, Protein 3.8

ASPARAGUS WITH SCALLOPS, BROWNED BUTTER AND PROSCIUTTO



Asparagus With Scallops, Browned Butter and Prosciutto image

Makes 4 first course servings. From a magazine clipping in my recipe box. Sounds impressive. Green or white asparagus will work.

Provided by Oolala

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb asparagus, peeled
3 1/2 tablespoons butter, unsalted
1 ounce prosciutto, thinly sliced, cut into 1/2-inch wide strips
1 lb sea scallops
salt
pepper, freshly ground
1/2 teaspoon lemon zest
2 tablespoons lemon juice
1/4 cup chicken broth

Steps:

  • Cook the asparagus in a large saucepan of boiling salted water until tender, about 8 minutes.
  • Using tongs, transfer the asparagus to a colander and leave the pan of water simmering on the stove.
  • Melt 1 tablespoons butter in a large skillet.
  • Add the proscuitto to the butter and cook over low heat until crisp, about 4 minutes.
  • Transfer proscuitto to a plate.
  • Melt 2 tablespoons butter in the skillet and add the scallops, season with salt and pepper and cook over moderately high heat until browned, about 2 minutes per side.
  • Transfer the scallops to a plate.
  • Add the lemon zest to the skillet and cook over moderate heat until browned, about 1 minute.
  • Add the lemon juice and simmer for 10 seconds.
  • Add the broth and simmer, scraping the bottom of the pan until reduced to a rich glaze, about 3 minutes.
  • Swirl in the remaining 1/2 tablespoons butter and return the scallops to the pan, along with any juices and cook on low heat until heated through.
  • Return the asparagus to the simmering water to heat through.
  • Season the sauce with salt and pepper.
  • Using tongs, transfer the asparagus to a large platter and spoon the scallops and sauce over it.
  • Top with proscuitto and serve.

Nutrition Facts : Calories 218.5, Fat 11.3, SaturatedFat 6.6, Cholesterol 64.2, Sodium 318.3, Carbohydrate 8.1, Fiber 2.3, Sugar 1.7, Protein 22.2

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Andys Prosciutto Scallops recipe has become one of the most popular seafood dishes in recent times. The recipe is easy to follow and requires a few simple ingredients to whip up a delicious meal. It is an ideal treat for seafood lovers and a favorite among those looking to impress friends and family with their culinary skills.

What are Prosciutto Scallops?

Before diving into the recipe, it is essential to understand the central element of this dish - scallops. Scallops are a type of seafood that belong to the shellfish family. They have a delicate, sweet flavor and a firm yet tender texture that makes them popular among seafood enthusiasts. Prosciutto, on the other hand, is a cured Italian ham. It is salt-cured, air-dried, and typically sliced paper-thin for use as a topping or garnish.

The Ingredients

To make Andys Prosciutto Scallops, you will need some simple ingredients.
Scallops
Since scallops are the main element of the dish, it is essential to use high-quality scallops. Fresh scallops are always the best choice, but you can also use frozen scallops.
Prosciutto
Select high-quality prosciutto that is sliced thin. The ham should be thinly sliced so that it can easily wrap around the scallops.
Butter
Butter adds a delicious flavor and texture to the dish. Use unsalted butter to ensure that the dish isn’t too salty.
Garlic
Garlic is added to the recipe to give it a subtle, aromatic flavor.
Lemon juice
Lemon juice is an essential ingredient as it provides a fresh citrus taste to the dish.
Parsley
Fresh parsley adds some color and enhances the overall presentation of the dish.

The Recipe

Now, let's take a look at the recipe for Andys Prosciutto Scallops.
Ingredients
  • 1 lb fresh or frozen scallops
  • 1 lb prosciutto, thinly sliced
  • 1/2 cup unsalted butter, melted
  • 2 garlic cloves, minced
  • 1/4 cup fresh lemon juice
  • 1/4 cup chopped parsley
  • Salt (optional)
  • Black pepper
Instructions
  1. Preheat your oven to 375°F
  2. Thaw the scallops if frozen.
  3. Pat the scallops dry with a paper towel.
  4. Wrap each scallop with one slice of prosciutto.
  5. In a skillet on medium heat, melt the butter and add minced garlic.
  6. Add scallops to the pan and cook for about two minutes on each side until browned.
  7. Add lemon juice and parsley to the pan and fold into the butter sauce.
  8. If desired, add salt and pepper to taste.
  9. Transfer the skillet to the preheated oven and bake for about 10 to 15 minutes until the prosciutto becomes crispy and the scallops are cooked through.
  10. Serve immediately.

Conclusion

In conclusion, Andys Prosciutto Scallops recipe is a delightful and easy-to-make seafood delicacy. The recipe requires only a few ingredients, and the results are delicious. The combination of sweet scallops, salty prosciutto, and buttery garlic sauce creates a perfect blend of flavors that will leave you yearning for more. Anyone can try their hands at making this recipe and impress their loved ones with this delightful seafood treat.
Prosciutto is an Italian dry-cured ham that is often used in various dishes to add a salty, savory flavor. One popular dish that incorporates prosciutto is prosciutto-wrapped scallops. Andy’s prosciutto scallops recipe is a classic recipe that will leave your taste buds wanting more. While making the recipe is not complicated, there are some tips that can help you achieve the perfect andys prosciutto scallops.

Tips for Choosing the Perfect Scallops

Choosing the right scallops will make a huge difference in the final flavor and texture of your dish. Here are some tips to help you choose the perfect scallops:
1. Look for Dry Scallops
When shopping for scallops, look for those labeled as “dry.” These scallops have not been treated with chemicals, making them more flavorful and able to brown better when cooked.
2. Opt for Smaller Scallops
Smaller scallops are more tender and will cook faster, resulting in a moist and flavorful dish. Look for scallops that are 10/20, which means there are between 10 and 20 scallops per pound.

Tips for Preparing the Scallops

Once you have chosen the perfect scallops, you need to prepare them correctly to ensure a delicious and mouth-watering dish. Here are some tips to help you prepare your scallops:
1. Rinse the Scallops
Rinse the scallops under cold water and pat dry with a paper towel before cooking. This will remove any sand or grit that might be on the scallops.
2. Season the Scallops
Season the scallops with salt and pepper to enhance the flavor. Don’t overdo it, as the prosciutto will already add saltiness to the dish.
3. Wrap the Scallops Carefully
Wrap the scallops with one piece of prosciutto, making sure it covers the entire surface area. You might need to trim the prosciutto to fit the scallop’s size.
4. Skewer the Scallops
Skewer the scallops with toothpicks or small skewers to ensure that the prosciutto stays in place while cooking. Make sure the skewers go through the scallop and the prosciutto.

Tips for Cooking the Scallops

Cooking the scallops is the most critical part of the dish. Here are some tips to help you cook the scallops to perfection:
1. Use a Non-Stick Skillet
Use a non-stick skillet to prevent the scallops from sticking to the pan. This will also make flipping the scallops easier.
2. Preheat the Skillet
Preheat the skillet over medium-high heat before adding the scallops. This will prevent the scallops from being overcooked.
3. Cook the Scallops for 2-3 Minutes per Side
Cook the scallops for 2-3 minutes per side or until the prosciutto is crisp and the scallops are cooked through. Avoid overcooking the scallops, or they will become rubbery and tough.
4. Finish with Lemon Juice
Finish the dish with a squeeze of lemon juice to balance out the saltiness of the prosciutto and add a fresh flavor to the dish.

Conclusion

In conclusion, Andy’s prosciutto scallops recipe is a simple yet crowd-pleasing dish that anyone can make. Follow these tips to choose the perfect scallops, prepare them correctly, and cook them to perfection. Enjoy this delicious and mouth-watering dish as an appetizer or a main course with a glass of white wine.

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