Prosciutto wrapped scallop with dirty rice
Prosciutto wrapped scallop with dirty rice

Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, prosciutto wrapped scallop with dirty rice. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Season both sides of the scallops with salt and pepper. Rub each scallop with the tomato mixture. Amaze your guests with these sophisticated prosciutto wrapped scallops in a sun dried tomato and olive marinade.

Prosciutto wrapped scallop with dirty rice is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Prosciutto wrapped scallop with dirty rice is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must first 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:
  1. Prepare Large Scallops
  2. Prepare prosciutto
  3. Take Mango
  4. Prepare Peach
  5. Prepare Red onion
  6. Take Bell peppers (assorted collors)
  7. Make ready grapeseed oil
  8. Make ready Habenero Pepper
  9. Get brown sugar
  10. Prepare chilli flake
  11. Prepare salt & pepper TT
  12. Get long grain Jasmine Rice
  13. Get water
  14. Make ready dried crushed basil
  15. Take dried parsley
  16. Make ready salt & pepper TT

It's more expensive, but you only need a little for this recipe. Make it a meal: Serve with an unoaked chardonnay and our recipe for Wild Rice Salad or whole-wheat orzo tossed with Parmesan cheese. Prosciutto-Wrapped Monkfish with Chard and Mustard Pickles. When butter is melted add the scallops.

Instructions to make Prosciutto wrapped scallop with dirty rice:
  1. First wrap scallops with prosciutto.
  2. Small dice peppers, onions, peach, and the mango.
  3. 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.
  4. On a charbroiler or in a sautee pan with a little oil and salt and pepper, sear the top and bottom of the scallops.
  5. 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. The prosciutto gets a nice crunch to it, but also melts in your mouth. I like to serve over a bed of wilted spinach. Splurge for the better quality Prosciutto di Parma. Don't forget to soak your wooden skewers in water for about a half an hour so they do not burn on the grill!

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