Sweet and Spicy Scallops Wrapped in Prosciutto
Rumor has it that bacon-wrapped scallops originated in New Bedford. These scallops wrapped in prosciutto offer a slightly lighter preparation.
By Yankee Magazine
Dec 02 2016
Rumor has it that bacon-wrapped scallops originated in New Bedford. This recipe for Sweet and Spicy Scallops Wrapped in Prosciutto is a slightly lighter preparation, with a bit of zing to offset the richness of the bacon.
Yield:
4 appetizer servingsIngredients
6 slices of good-quality prosciutto
3 tablespoons Dijon or other spicy mustard
2 tablespoons light brown sugar
12 medium sea scallops (20–30 per pound)
Lemon wedges and arugula, for serving
Instructions
Preheat your broiler and set a rack so that the scallops will be about 3 inches from the heating element. Lay prosciutto slices on a flat surface. Generously brush each slice with equal amounts of mustard, and sprinkle with brown sugar. Cut prosciutto slices in half lengthwise. Roll up each scallop in a slice of prosciutto and arrange, seam side down, in a shallow baking dish. Broil until prosciutto is crisp and scallops are cooked through, about 4 to 6 minutes, turning once. Squeeze lemon juice over all and arrange on a bed of arugula. Serve with additional lemon wedges.