Thursday, July 26, 2012

Super easy entree- Proscuitto wrapped Scallops

I had these at La Casalinga last week and loved them. What a perfect, easy entree to serve at my Masterchef finale dinner this week? There is something about cured meat and seafood- for two completely different flavours, they mesh together so well. The smokiness of the meat really compliments the mild flavour and soft texture of the scallops.

To serve four as a small entree you will need:

6 long thin slices of proscuitto
12 scallops
2 teaspoons of garlic
1 tablespoon of olive oil
Parsley, to serve

In a small bowl, mix the garlic and olive oil. Cut each slice of proscuitto into two, and lay out flat on a large chopping board or bench. Drizzle a tiny bit of the garlic olive oil onto each piece of proscuitto, then place a scallop in the middle. Roll up and secure with a toothpick.

In a pan, brown off the proscuitto for two mins on each side. Place on a cooking tray and bake for about 7 minutes on 180 degrees. Serve drizzled with some of the garlic oil and scattered with some chopped parsley. So simple and so delicious.

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