fbpx

Featured

Scallops with Prosciutto

By Jason Fung, MD

Scallops with Prosciutto

This recipe is a good choice for special dinners or when you’re entertaining. Garlicky, salty, and a little bit spicy, it’s not difficult or time-consuming to prepare but it is guaranteed to get rave reviews. Rapini with Chili and Garlic (page 100) makes a perfect side dish for this recipe. As Found in The Obesity...
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dinners + Mains, Light Meal
Cuisine American, Italian, Mediterranean
Servings 4
Calories 395 kcal

Ingredients
  

  • 2 lb grape tomatoes
  • 1 garlic clove
  • 2 red chilis dried
  • 6 anchovies
  • 19 oz cannellini beans canned
  • 1 lemon
  • 4 tbsp olive oil divided
  • 8 prosciutto slices
  • 16 sea scallops
  • salt
  • pepper

Instructions
 

  • Assemble, prepare, and measure ingredients. Halve tomatoes. Mince garlic. Crumble dried chilies. Mash anchovies with a fork. Rinse and drain beans. Juice lemon. Preheat oven to 475°F/245°C.
  • Scatter tomatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, season with salt and pepper, and roast for 10 minutes. Push tomatoes to one side of the baking sheet and arrange prosciutto slices in a single layer on the other. Roast for a further 10 minutes to crisp prosciutto. Remove from oven and set aside.
  • In a skillet over medium-high heat, heat 1 tablespoon of olive oil. Add garlic, chilies, and mashed anchovies. Sauté for 1 minute, then add beans and 1/2 cup/125 mL water. Mash beans coarsely as they warm through. Remove from heat, add a drizzle of olive oil, and season with salt and pepper. Set aside.
  • In another skillet, heat 1 tablespoon of olive oil. Season scallops with salt and pepper, add to skillet, and sear for 2 minutes, undisturbed, until burnished golden brown. Turn scallops over and cook for another 2 minutes.
  • To serve, arrange tomatoes, two slices of prosciutto, and beans on each of four individual plates. Top each one with four scallops. Sprinkle with lemon juice and a little more olive oil and season with salt and pepper.

Nutrition

Nutrition Facts
Scallops with Prosciutto
Amount per Serving
Calories
395
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
29
mg
10
%
Sodium
 
651
mg
28
%
Potassium
 
825
mg
24
%
Carbohydrates
 
36
g
12
%
Fiber
 
10
g
42
%
Sugar
 
8
g
9
%
Protein
 
21
g
42
%
Vitamin A
 
2103
IU
42
%
Vitamin C
 
78
mg
95
%
Calcium
 
126
mg
13
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Dinners + Mains, Italian, Mediterranean
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

Share this article with a friend

More articles you might enjoy…

MORE BLOGS