Prosciutto Wrapped Scallops
Ingredients
The polenta
-
2
cups
milk
-
½
cup
whole-grain cornmeal (coarsely ground)
-
¼
teaspoon
salt
The scallops
-
1
tablespoon
olive oil
-
1
teaspoon
olive oil (divided)
-
¼
teaspoon
lemon zest
-
6
pieces
scallops (dry packed recommended)
-
4
slices
prosciutto (thin)
-
2
handfuls
parmesan cheese (freshly grated)
-
1
bunch
arugula
-
3
sprigs
thyme
Instructions
- Warm the milk in a small pot over high heat until it begins to boil, then reduce to low and whisk in the cornmeal and salt, stirring occasionally for about 15 minutes until tender.
- Zest the lemon and mix the zest with 1 tablespoon of olive oil; set aside.
- Wrap small pieces of prosciutto around each scallop.
- Heat 1 teaspoon of olive oil in a pan over medium heat, add scallops, and cook until browned on one side, then flip and cook until firm, about 5 minutes.
- Divide the polenta onto plates, sprinkle with parmesan, top with arugula, drizzle with olive oil and lemon zest, then place scallops on top and sprinkle with thyme.
Nutrition Facts (estimated)
Servings
2
Calories
331
Total fat
22g
Total carbohydrates
16g
Total protein
17g
Sodium
709mg
Cholesterol
47mg
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