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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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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
  • 1 Tbsp.
    (15 mL)
    tomato paste
    You might like:

    Flyer Deal  (1)
    UNICO TOMATO PASTE

    UNICO TOMATO PASTE

    $0.59 ea.

    156 ml SELECTED VARIETIES


  • 2-4
    prosciutto
    You might like:

    Flyer Deals  (2)
    MASTRO SAN DANIELE CHARCUTERIE SLICED PROSCIUTTO

    MASTRO SAN DANIELE CHARCUTERIE SLICED PROSCIUTTO

    $6.00 ea.

    125 - 250 g SELECTED VARIETIES MIX & MATCH


    MARC ANGELO SNACKISSIMO SNACKS

    MARC ANGELO SNACKISSIMO SNACKS

    $2.99 ea.

    60 - 70 g, SELECTED VARIETIES



  • Robusto olive oil as needed
    You might like:

    Flyer Deal  (1)
    GALLO OLIVE OIL

    GALLO OLIVE OIL

    $5.99 ea.

    1 L SELECTED VARIETIES


  • 1
    bunch arugula
    You might like:

    Flyer Deal  (1)
    RADICCHIO

    RADICCHIO

    $2.99 /lb

    PRODUCT OF U.S.A. 6.59/kg


  • 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 MEXICO OR HONDURAS


  • 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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