Scallops with prosciutto and parsley lemon butter
Delicious and easy starter for any festive occasion!
Ingredients
- 24 pieces cherry tomatoes on the vine
- 24 pieces scallops small
- 12 slices prosciutto each cut into 2
- 3 tablespoons olive oil
- 3 tablespoons butter
- 2 cloves garlic finely chopped
- 1 lemon juiced and zested
- 1 bunch flat leaf parsley finely chopped
Instructions
- Heat the oven to 180˚C/ (350˚F). Arrange the tomatoes on a baking tray and season. Bake for 20 minutes, remove from oven and set aside. Reduce the heat to 120˚C. (250˚F)
- Put one scallop on each piece of prosciutto, roll up tightly and secure with a toothpick. Heat a frying pan until very hot. Add the olive oil and sear the scallops until the prosciutto is browned and crisp on both sides. Keep warm in the oven while searing the rest.
- Add the butter and garlic to the pan and cook for 2 minutes on a low heat. Add the lemon rind and juice and heat through. Add the parsley. Serve the scallops with the tomatoes and the garlic butter drizzled over.
Nutrition
Calories: 144kcal | Carbohydrates: 2g | Protein: 2g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 130mg | Potassium: 99mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 754IU | Vitamin C: 18mg | Calcium: 17mg | Iron: 1mg