Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, prosciutto wrapped scallop with dirty rice. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Amaze your guests with these sophisticated prosciutto wrapped scallops in a sun dried tomato and olive marinade. Be sure to make enough as they are certain to be View image. Prosciutto-Wrapped Scallops. this link is to an external site that may or may not meet accessibility guidelines.
Prosciutto wrapped scallop with dirty rice is one of the most popular of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Prosciutto wrapped scallop with dirty rice is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. You can cook prosciutto wrapped scallop with dirty rice using 16 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Prosciutto wrapped scallop with dirty rice:
- Get 16 Large Scallops
- Prepare 1 package prosciutto
- Get 1 Mango
- Make ready 1 Peach
- Prepare 1 Red onion
- Make ready 3 Bell peppers (assorted collors)
- Prepare 2 Tbsp grapeseed oil
- Take 1 Habenero Pepper
- Get 3/4 c brown sugar
- Get 1 tsp chilli flake
- Get salt & pepper TT
- Get 1 C long grain Jasmine Rice
- Get 2 C water
- Get 1 tsp dried crushed basil
- Get 1 tsp dried parsley
- Prepare salt & pepper TT
This take on the classic bacon-wrapped appetizer uses prosciutto instead to wrap meaty scallops. High-quality Italian prosciutto, found at well-stocked supermarkets or Italian specialty stores, has an incomparable. Prosciutto-Wrapped Monkfish with Chard and Mustard Pickles. When butter is melted add the scallops.
Instructions to make Prosciutto wrapped scallop with dirty rice:
- First wrap scallops with prosciutto.
- Small dice peppers, onions, peach, and the mango.
- Prepare rice by placing it in sauce pot with two cups of water, the basil and parsley and cook over medium heat until rice is tender. Allow to set 2 minutes before stirring. Season with salt and pepper to taste.
- On a charbroiler or in a sautee pan with a little oil and salt and pepper, sear the top and bottom of the scallops.
- Place the cooked scallop on top of the rice, and cover with mango peach chutney. Garnish with scallions and enjoy.
Make sure there's enough room between the scallops so that they sizzle rather than steam. Season both sides of the scallops with salt and pepper. Rub each scallop with the tomato mixture. This is more method than recipe. Make as many or as few as you need.
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