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Makes: 8 scallops

Prosciutto Wrapped Scallops with a Mango Sriracha Coulis

Makes: 8 scallops

Ingredients:

1 quart of water
1/4 cup of lemon juice
2 tbs Kosher or Sea salt
8 jumbo scallops (10-20 per lb size, the little guys just don’t hack it)
2 tbs butter
8 slices of prosciutto
1 tsp-ish of black pepper
1/2 cup fresh, diced mango
2 tsp olive oil
2 tsp honey
1/2 tsp siracha
pinch or salt


Directions:

Combine the water, lemon juice and 2 tbs of salt in a bowl and soak the scallops for 30 minutes (if you are 100% bet your $20 worth of seafood on it sure that they are dry, skip this step).

Remove the scallops and place them on a stack of about 4 absorbent paper towels, then top them with more paper towels and press down slightly. Allow the scallops to drain and dry for about 10 minutes. In a sauce pan, melt the butter on medium high until very hot. Fold a slice of prosciutto in half the long way and wrap around your scallop (you can also cut it in half to make two long strips if you’d like) securing with a tooth pick.

Season the top and bottom of your scallops with pepper. Once the pan is hot, add 4 scallops to the pan (you don’t want to crowd the pan or your scallops will never brown) and cook for about 4 minutes, then turn over and cook on the other side for an additional 4 minutes or until the top and bottom both have a nice brown sear.

In a food processor, combine the mango, olive oil, honey, siracha and a pinch of salt and puree until smooth.

Top the scallops with the coulis and enjoy.

From the Cookbook

Nestie Summer Recipes

Nestie Summer Recipes

Photos By: Nest user JaxJD
Photo By: Nest user JaxJD

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