Recipe: Appetizing Prosciutto wrapped scallop with dirty rice

Prosciutto wrapped scallop with dirty rice. This take on the classic bacon-wrapped appetizer uses prosciutto instead to wrap meaty scallops. 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 Scallops. this link is to an external site that may or may not meet accessibility guidelines. This is more method than recipe. Make as many or as few as you need. You can cook Prosciutto wrapped scallop with dirty rice using 16 ingredients and 5 steps. Here is how you cook it.

Ingredients of Prosciutto wrapped scallop with dirty rice

1. Prepare 16 of Large Scallops.
2. Prepare 1 package of prosciutto.
3. Prepare 1 of Mango.
4. You need 1 of Peach.
5. Prepare 1 of Red onion.
6. It's 3 of Bell peppers (assorted collors).
7. Prepare 2 Tbsp of grapeseed oil.
8. Prepare 1 of Habenero Pepper.
9. You need 3/4 c of brown sugar.
10. Prepare 1 tsp of chilli flake.
11. You need of salt & pepper TT.
12. It's 1 C of long grain Jasmine Rice.
13. It's 2 C of water.
14. It's 1 tsp of dried crushed basil.
15. You need 1 tsp of dried parsley.
16. It's of salt & pepper TT.

Slice prosciutto into thin strips and wrap each scallop with one piece. Stick 'em in the fridge until it's time to cook. When rice is almost ready, heat oil in a saute pan. Add baby spinach and toss until just wilted, remove from heat.

Prosciutto wrapped scallop with dirty rice instructions

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..

Add raisins and nuts to rice and stir. Season both sides of the scallops with salt and pepper. Rub each scallop with the tomato mixture. Prosciutto-Wrapped Monkfish with Chard and Mustard Pickles. When butter is melted add the scallops.