Friday, March 2, 2012

Prosciutto Wrapped Scallops over Creamy Grits

Nom nom nom nom! Prosciutto wrapped scallops held together with rosemary on top of creamy grits. I don't know what else to say other than it's easy to make and amazing!!!



1 Package of thinly sliced prosciutto
8 scallops (or however many you want)
fresh rosemary
2 Tbsp. extra virgin olive oil
(optional) creamy grits

1. Cut prosciutto into roughly 1 inch wide slices.


2. Wrap prosciutto around scallop.
3. Cut fresh rosemary stick into roughly 1 inch long pieces. Remove a few leaves on one side and  insert it in the end of the prosciutto and scallop. This will help hold the scallop together.


4. Pour oil in medium pan over medium heat. Place scallops in pan. Sear on one side for 3-4 minutes.


5. Flip scallops over and sear other side.


6. Place on top of grits and stuff face!! (I also had some left over asparagus I tossed on top).



Might also enjoy:
Orange Tequila Cake
Salmon with
Browned Butter Sauce
Avgolemono
(Greek Lemon Soup)

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