Andy's Prosciutto Scallops
Place 1 to 2 slices of fontina atop 1 bread slice.
Recipe Summary Andy's Prosciutto Scallops
If you like bacon-wrapped scallops, you will love these. They are a little more expensive to make but well worth it!
Ingredients | Prosciutto Italian Panini¼ cup extra-virgin olive oil¼ cup chopped sun-dried tomatoes2 tablespoons chopped fresh basil leaves2 tablespoons chopped black olives12 sea scallops2 teaspoons seafood seasoning (such as Old Bay®)¼ teaspoon salt¼ teaspoon freshly ground black pepper12 slices prosciuttoDirectionsPreheat oven to 350 degrees F (175 degrees C). Grease a large baking dish with butter.Place olive oil, sun-dried tomatoes, basil, and olives in a food processor; pulse until finally chopped.Season scallops with seafood seasoning, salt, and pepper. Fold each slice of prosciutto in half lengthwise. Rub tomato mixture over scallops and wrap each with a slice of prosciutto. Arrange wrapped scallops on the prepared baking dish, seam sides down.Bake in the preheated oven until prosciutto is crispy and scallops are opaque, about 15 minutes.Info | Prosciutto Italian Paniniprep: 30 mins cook: 15 mins total: 45 mins Servings: 4 Yield: 4 servings
TAG : Andy's Prosciutto ScallopsMeat and Poultry Recipes, Pork,
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