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1. Heat the oven to 180C/fan 160C/gas 4. Arrange the tomatoes on a baking tray and season. Bake for 20 minutes, remove from oven and set aside. Reduce the heat to 120C/fan 100C/gas 1/2.
2. Put one scallop on each piece of prosciutto, roll up tightly and secure with a toothpick. Heat a frying pan until very hot. Add the olive oil and sear the scallops until the prosciutto is browned and crisp on both sides. Keep warm in the oven while searing the rest.
3. Add the butter and garlic to the pan and cook for 2 minutes on a low heat. Add the lemon rind and juice and heat through. Add the parsley. Serve the scallops with the tomatoes and the garlic butter drizzled over.

Per serving

157 kcalories, protein 13.8g, carbohydrate 1.3g, fat 10.8 g, saturated fat 4.1g, fibre 0.4g, salt 0.68 g

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• daz

  29 February 2008

  daz rated this recipe

  

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• alicia

  10 March 2008

  alicia rated and commented on this recipe

  

  This recipe was so quick and simple. Made it for a family meal and it went down a storm!! could be served in a restaurant. highly recommended

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• FairyCake

  14 April 2008

  FairyCake rated and commented on this recipe

  

  Simple to make and so tasty. Made this as a starter and we loved it. Have also used the same recipe with king prawns!

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• book-to-cook

  16 September 2008

  book-to-cook commented on this recipe

  ok, am cooking a meal for my boyfriend, and although i'm experiementing with the main course, he loves seafood so thought i'd do this. Am wishing myself luck!

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• Lee

  18 October 2008

  Lee rated and commented on this recipe

  

  This is a big favourite in our house

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Ingredients

• 24 cherry tomatoes on the vine
• 24 small scallops , cleaned
• 12 slices prosciutto , each cut into 2
• 3 tbsp extra-virgin olive oil
• 3 tbsp butter
• 2 garlic cloves , finely chopped
• 1 lemon , juiced and zested
• a small bunch flat-leaf parsley , finely chopped

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Difficulty and servings

Serves 8

Preperation and cooking times

Ready in 40 minutes

Ingredients

• 24 cherry tomatoes on the vine
• 24 small scallops , cleaned
• 12 slices prosciutto , each cut into 2
• 3 tbsp extra-virgin olive oil
• 3 tbsp butter
• 2 garlic cloves , finely chopped
• 1 lemon , juiced and zested
• a small bunch flat-leaf parsley , finely chopped

Per serving

157 kcalories, protein 13.8g, carbohydrate 1.3g, fat 10.8 g, saturated fat 4.1g, fibre 0.4g, salt 0.68 g

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