Broiled Scallops Wrapped in Prosciutto

Try this Wonderful Seafood Appetizer at a Dinner Party Gathering

Jul 25, 2009 Armand Famiglietti

Mix the wonderfully cured prosciutto with the fresh taste of scallops in this wonderful appetizer dish. It takes mere minutes to make, but the guests will be thrilled.

When the wonderful New England days of summer lapse into cool, crisp days of fall, many fishermen, who otherwise would harvest lobster, turn their attention to another wonderful food of the sea, the scallop. Harvesting scallops provides a nice reprieve from the intense lobster fishing process. There are no traps to be constantly baited, and no expensive equipment that might be lost in late fall or winter storm. And above all, lobster prices tend to dip a bit as the summer rush wanes, leaving the stability of scallop prices a welcome reprieve.

While there are many varieties of scallops found in the ocean, the two types most commonly harvested are bay scallops and sea scallops. Sea scallops are larger and a bit whiter that there bay scallop counterparts.

Because of the difference in size, the amount that can be purchased per pound varies slightly. A general rule of thumb is 30 to 40 per pound for sea scallops, and about 70 to 90 per pound for bay scallops. It should also be noted that scallops have a tendency to dry out quickly, so whatever the scallop recipe, watch cooking times closely. Here is a wonderful recipe for Broiled Scallops Wrapped in Prosciutto.

Things You’ll Need

• Mustard (Dijon or horserasdish)
• 1/2 pound of prosciutto
• 36 sea scallops
• Basil
• Cookie sheet
• Non-stick cooking spray

Assembling the Broiled Scallops Wrapped in Prosciutto

1. Pre-heat the oven on the “broil setting.”
2. Spray the cookie sheet with non-stick cooking spray.
3. Slice each scallop in half, producing 72 halves for service.
4. Place a small amount of mustard on the top of each scallop.
5. Wrap each scallop in a small piece of prosciutto. (Note that prosciutto tends to separate easily. You’ll probably use 1 slice of prosciutto for up to 4 scallops.)
6. Put your Broiled Scallops Wrapped in Prosciutto in the oven and broil for four to five minutes. (Keep a sharp eye on this delectable little treat, as they cook quickly. Be sure to remove them if the prosciutto starts to burn)
7. Plate on a serving dish and add small piece of basil on top of each piece.
8. Serve to the guests while hot. (Some guests might enjoy freshly squeezed lemon along with their appetizer.)

Try Other Seafood Wrapped in Prosciutto

This recipe is a twist on the very popular scallops and bacon appetizer that is quite popular. This recipe can be easily accomplished utilizing shrimp, pieces of crab claw and even lobster. Just be sure to keep a sharp eye on the cooking time, as the water content reduces quickly at such high temperatures.

Serve with a Lobster Roll

For a real seafood feast, serve a lobster roll to friends and family after they dine on the decadent prosciutto wrapped scallops. Here is a wonderful lobster roll recipe.

The copyright of the article Broiled Scallops Wrapped in Prosciutto in Recipes is owned by Armand Famiglietti. Permission to republish Broiled Scallops Wrapped in Prosciutto in print or online must be granted by the author in writing.

A Scallop Shell just Wating to be Harvested

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