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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.
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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
  • 7 Tbsp.
    (105 mL)
    sun-dried tomato and oregano dressing
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    MOTHER RAW ORGANIC DRESSINGS

    MOTHER RAW ORGANIC DRESSINGS

    $4.99 ea.

    242 ml SELECTED VARIETIES


    NEWMAN'S OWN SALAD DRESSING OR BBQ SAUCE

    NEWMAN'S OWN SALAD DRESSING OR BBQ SAUCE

    2 for $5.00

    SELECTED SIZES SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    tomato paste
  • 2-4
    prosciutto
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    SAN DANIELE PROSCIUTTO FAMILY PACK

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    $10.00 ea.

    250 g



  • Robusto olive oil as needed
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    SELECTION EXTRA VIRGIN OLIVE OIL OR IRRESISTIBLES BALSAMIC VINEGAR

    SELECTION EXTRA VIRGIN OLIVE OIL OR IRRESISTIBLES BALSAMIC VINEGAR

    $6.99 ea.

    250 ml, 1 l SELECTED VARIETIES


  • 1
    bunch arugula
  • 1 Tbsp.
    (15 mL)
    red pepper brunoise (very finely diced)
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    RED, ORANGE OR YELLOW SWEET PEPPERS

    RED, ORANGE OR YELLOW SWEET PEPPERS

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    PRODUCT OF MEXICO 7.69/kg


  • 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.

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