Grilled Scallops with Prosciutto Chips and Sun-dried Tomato Dressing
| Preparation: | 5 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 17 min |
| Total: | 22 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Seafood |
| Source: | Chef Robert Villeneuve |
Recipe ingredients
- 20 Irresistibles large frozen scallops*
- 7 Tbsp. (105 mL) Gourmet sun-dried tomato and oregano dressing*
- 1 Tbsp. (15 mL) tomato paste*
- 2 - 4 slices Irresistibles prosciutto*
- Irresistibles Robusto olive oil* as needed
- 1 bunch arugula
- 1 Tbsp. (15 mL) red pepper brunoise (very finely diced)
- 1 sprig rosemary as garnish
Preparation
Preheat oven to 350ºF (180ºC).
Thaw scallops according to package instructions.
In a bowl, blend sun-dried tomato and oregano dressing and tomato paste.
Put slices of prosciutto on a baking sheet and bake for 15 minutes.
Pat dry with paper towels.
Salt and pepper scallops.
Heat some olive oil in a non-stick skillet over high heat.
Put in scallops one by one and sear approximately 1 minute per side to brown.
Remove and keep warm.
In the same skillet, heat some olive oil, and cook arugula, stirring, for about 30 seconds.
Arrange arugula in the centre of a serving platter, add scallops and prosciutto chips.
Drizzle dressing around the edges of the platter and garnish with red pepper brunoise and rosemary.
Suggestion
Scallops do not need to cook very long as they will harden, dry out, quickly lose their taste and even become rubbery if overcooked. Scallops are done when the flesh is opaque but still slightly transparent in the center. As a rule, one or two minutes on each side are sufficient, depending on size.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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