Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
Grilled Scallops with Prosciutto Chips and Sun-dried Tomato Dressing https://www.metro.ca/userfiles/image/recipes/petoncles-poeles-prosciutto-vinaigrette-tomates-sechees-5330.jpg PT05M PT17M PT22M
Preheat oven to 350°F (180°C).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.
4
4 11 5 3
20 large frozen scallops 7 Tbsp. (105 mL) sun-dried tomato and oregano dressing 1 Tbsp. (15 mL) tomato paste 2-4 prosciutto Robusto olive oil as needed 1 bunch arugula 1 Tbsp. (15 mL) red pepper brunoise (very finely diced) 1 sprig of rosemary as garnish
Grilled Scallops with Prosciutto Chips and Sun-dried Tomato Dressing

Grilled Scallops with Prosciutto Chips and Sun-dried Tomato Dressing

Rate this recipe
11 Votes
  • Lactose-free
4
servings
0:05
Preparation
0:17
COOKING
0:22
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 20
    large frozen scallops
    You might like:

    Flyer Deal  (1)
    AQUA STAR COOKED

    AQUA STAR COOKED

    $19.99 ea. or /lb

    26/30 OR RAW 16/20 SHRIMP 800 g JUMBO IRRESISTIBLES SHRIMP RING 600 g, 19.99 ea. OR U-10 COLOSSAL SCALLOPS 19.99/lb, 4.41/100 g


  • 7 Tbsp.
    (105 mL)
    sun-dried tomato and oregano dressing
  • 1 Tbsp.
    (15 mL)
    tomato paste
    You might like:

    Flyer Deal  (1)
    UNICO PASTE

    UNICO PASTE

    $0.79 ea.

    156 ml SELECTED VARIETIES


  • 2-4
    prosciutto
    You might like:

    Flyer Deal  (1)
    IRRESISTIBLES ARTISAN CLASSICO PROSCIUTTO

    IRRESISTIBLES ARTISAN CLASSICO PROSCIUTTO

    $17.99 /lb

    DELI SLICED, 3.97/100 g



  • Robusto olive oil as needed
    You might like:

    Flyer Deal  (1)
    SAVE $4.00
    BERTOLLI EXTRA VIRGIN OLIVE OIL

    BERTOLLI EXTRA VIRGIN OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES


  • 1
    bunch arugula
  • 1 Tbsp.
    (15 mL)
    red pepper brunoise (very finely diced)
    You might like:

    Flyer Deal  (1)
    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $4.99 ea.

    3 pk PRODUCT OF ONTARIO


  • 1
    sprig of rosemary as garnish
Imprimer ma sélection

Preparation

Preheat oven to 350°F (180°C).

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.

Source : Chef Robert Villeneuve

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.