Yields4 ServingsCook Time22 mins
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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.

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

Directions

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.

Prosciutto Wrapped Scallops