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
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.