YIELDS

4 Servings

PREP TIME

COOK TIME

22 mins

TOTAL TIME

Prosciutto Wrapped Scallops

Ingredients

12 Pieces of D'Orsogna Prosciutto, sliced in half
24 Scallops
24 Cherry Tomatoes
1 Lemon, juiced and zest
2 Garlic cloves, finely chopped
3 tbsp Butter
1 Parsley bunch, finely chopped
3 tbsp Olive Oil

Method

1

Heat oven to 180 degrees. Place tomatoes on a baking tray and bake for 20 minutes then set aside. Reduce oven to 120 degrees.

2

Place a scallop on each piece of D'Orsogna Proscuitto, roll and secure with a toothpick until none remain. Heat an oven-safe frying pan until hot with olive oil and sear the wrapped scallops until Proscuitto is brown. Keep warm in the oven while searing the rest of the scallops.

3

In another pan, add butter and garlic to cook on low heat for approximately 2 minutes. Add lemon juice, rind and parsley to the pan until combined. Serve scallops with tomatoes and drizzle lemon butter sauce over top.

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