Friday, January 8, 2010

Roasted Prosciutto-Wrapped Scallops

1 tablespoon minced garlic
1 tablespoon finely grated zest of a lemon
1 tablespoon flat-leaf parsley, finely chopped

24 large scallops
12 slices prosciutto, halved lengthwise
Ground black pepper

In small bowl, combine the ingredients for the gremolata. Cover with plastic wrap and refrigerate for up to 2 hours before serving.

Line a baking sheet with paper towels and place all the scallops on the towels. Place another layer of paper towels over the top and top with another baking sheet. Place in refrigerator for up to 30 minutes before assembling.

Preheat oven to 425 degrees.

Lay the prosciutto strips on a work surface and place a scallop in the center of each, enclosing them completely. Transfer scallop bundles to a dry nonstick baking sheet and cook or put in refrigerator for up to an hour before roasting.

Roast scallops for 7-10 minutes, or until prosciutto is crisp and golden and the scallops are cooked through.

Serve with Gremolata.

*My Notes:*
-One of the library patrons gave me this recipe from the book Tavern on the Green, after the famous restaurant in NYC that unfortunately had to close it's doors this past December.
-The paper towel step is for ensuring the scallops are perfectly dry in order for them to become golden brown.
-For those of you (like me) who didn't know, prosciutto is basically ham....only in Italian...

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