11/26/12 - Prosciutto Wrapped Scallops

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Posted: Monday, November 26, 2012 1:08 pm | Updated: 2:43 pm, Wed Sep 11, 2013.


Fresh Thyme!! ! ! 4 sprigs

Roma Tomatoes, halved! ! 2 each

Whole Peeled Shallots, medium! 4 each

Whole Peeled Garlic! ! 8 each

Olive Oil! ! ! ! a/n

Kosher Salt! ! ! ! a/n

Ground Black Pepper! ! a/n

Yield - 4 appetizer servings

Asparagus, pencil thin! ! 4 each

Prosciutto, shaved thin! ! 2 long slices

Scallops, large! ! ! 4 each

Kosher Salt! ! ! ! a/n

Ground Black Pepper! ! a/n

Light Olive Oil! ! ! 1/2 tablespoon

Unsalted Butter! ! ! 1/4 teaspoon

Lemon! ! ! ! 1 each

Fresh Parsley Sprigs! ! 1 cup


1. Chop the fresh thyme from 3 sprigs and sprinkle onto the halved tomatoes. Drizzle with oil, add a

pinch of salt and pepper and gently toss.

2. Place onto a sheet pan and bake skin side down at 250 degrees until tomato halve has shrunk by

about 75%. Reserve. This may take about 1 1/2 hours and can be done days in advance.

3. Coat the peeled shallots and garlic with salt, pepper and oil and cook in oven at 350 degrees until

soft and light golden brown. Reserve. This can be done hours or even a day ahead. Make sure to

always properly store cooked vegetables.

4. Insert a small paring knife into the side of the scallops. Sharpen the root end of the thin asparagus

and stab into the scallop. Wrap the scallop with the prosciutto. Trim the extra asparagus off if


5. In a hot pan, sear off the scallop kabob in a bit of oil and butter. Add the extra thyme sprig to

season the oil. Turn quickly and finish. Do not overcook. Remove from pan and drizzle with fresh

lemon juice.

6. Quickly warm the pre-roasted shallots, garlic and tomato in the hot pan. Remove from heat and

scoop onto the plate. Top the vegetables with fresh parsley sprigs. Place the kabob on top of the

vegetables. Season with a pinch of salt, pepper, and a bit of lemon juice.

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