Prosciutto Wrapped Scallops with Pesto Mayonnaise
Wrapping scallops in prosciutto offers a more intriguing, Italian-style taste, and is a less fatty alternative to streaky bacon. This recipe is from my book, Everyone Can Cook Seafood.
Preparation time: 20 minutes
Cooking time: 8-10 minutes
Makes: 2 servings
1/4 cup (125 mL) mayonnaise
1 Tbsp. (25 mL) pesto (homemade or store-bought)
salt, white pepper and lemon juice to taste
12 large sea scallops, patted dry
6 paper thin-thin slices prosciutto, each cut in half lengthwise
Combine the mayonnaise, pesto, salt, white pepper and lemon juice in a small bowl. Cover and set aside in the fridge. Preheat the oven to 425°F (220C.)
Wrap a half piece of prosciutto around the outer edge each scallop. Secure with a toothpick, if necessary. Place on a non-stick or parchment-lined baking sheet. Bake 8-10 minutes, or until just cooked through. Arrange on a small platter with a bowl of the mayonnaise alongside for dipping.
Eric’s options: You can substitute large shrimp for a delicious alternative to scallops. Cooking time remains the same.