Diaries Magazine

Tasty Tuesday - Scallop and Prosciutto Appetizer with Roasted Tomatoes

By Parentingsmh @parentingsmh
Brunch is my favorite meal.  I love it so much I had a brunch wedding.  Don't mind the fact weddings early on Sunday cost less than having a Saturday wedding, that was a mere coincidence.  Really.  I picked the date before I knew the cost. 
But I digress.
I'm talking about brunch and the fact that you can have waffles, buffalo wings, crab legs, steak, an omelet, or whatever else you can think of, all at one time.   
What can beat that?   
Not much if you ask me.   
And what's better than going out for brunch?   
Staying in and making brunch with the family.   
So last family brunch, I wanted to get all fancy.  I wasn't sure what I was going to make at first, but I knew I wanted to use prosciutto. 
I found this recipe for scallop and prosciutto bites and was inspired.   Tasty Tuesday - Scallop and Prosciutto Appetizer with Roasted Tomatoes
 Here's what I did:
Ingredients:2 tbsp olive oil1/2 tsp salt1 tsp basil1 tsp black pepper12 scallops6 thin slices of prosciutto6 long skewers1 tbsp dry white wine12 cherry tomatoes
Preheat oven to 350 degrees.  Put the tomatoes in a large bowl and toss lightly with a 1/2 tbsp of olive oil, salt, basil, and black pepper.  Slow roast the tomatoes for about an hour or until they are soft and starting to peel. 
Preheat a flat skillet and lightly grease with the remaining olive oil.   Sear scallops for 2 minutes on each side.  Remove from heat.  Take prosciutto slices and split in half lengthwise.  Wrap each scallop in a half slice of prosciutto each and secure with a skewer.  Place 3 scallops on each skewer and sear again for 1 minute each on both sides.  Remove the scallops from the skewers and place on a serving platter with the tomatoes.
Serves 4.
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