Prosciutto-wrapped scallops with lemon & parsley butter

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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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• Tarryho

  14 February 2009

  Tarryho rated and commented on this recipe

  

  Very easy to make and very tasty

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• Joo Joo's

  27 September 2009

  Joo Joo's commented on this recipe

  Such an easy recipe, great flavours & a good dinner party strater with very little effort.

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• GinaHill

  29 December 2009

  GinaHill rated this recipe

  

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• Junglefrog

  04 December 2010

  Junglefrog commented on this recipe

  Very easy to make and I loved the taste of this dish. It will be perfect as an appetizer for christmas!

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• JG

  05 January 2011

  JG commented on this recipe

  This was absolutely fantastic - so simple, but such a great combination of flavours. I made it for a starter for Christmas Day. We were having standard turkey & all the trimmings, although I'd made stuffed quorn supreme veggie options for 2 veggies present. As a veggie option for this starter I wrapped cubes of halloumi about the size of a scallop, in a strip of bottled piquillo pepper. Instead of pan frying, I made the flavoured butter in advance with garlic, parsley ad lemon zest and also added some chilli, made it in a log, and chilled. I then then put the scallops and cheese/peppers on separate trays, with slices of the flavoured buter on top - and then grilled for a few minutes (a bit longer for the cheese ones). It was so delicious that I made it again a few days later. Really highly recommended.

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• JG

  05 January 2011

  JG rated and commented on this recipe

  

  I forgot to rate the recipe when I did my review!

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• Shell

  26 March 2011

  Shell rated and commented on this recipe

  

  So simple to make and tasted delicious

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• LMP

  07 September 2011

  LMP rated and commented on this recipe

  

  very nice and lemony so i wouldn't recommend it to anyone who doesn't like lemon! it is quite fiddly though

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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

Preparation 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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