Best 9 Prosciutto Scallops With Chipotle Mayo Recipes

CREAMY GARLIC BUTTER SCALLOPS WITH PROSCIUTTO

Steps:

• Season the scallops with salt and pepper.
• In a medium size skillet heat the olive oil over medium high heat. Add the scallops to the skillet in a single layer and sear them on each side for about 1 to 2 minutes per side, or until it gets slightly golden. Remove the scallops from the skillet to a plate and set aside.
• In the same skillet add the chopped prosciutto and fry for about 3 to 5 minutes until nice and crispy. Add the butter and the garlic to the skillet and cook until the butter melts and the garlic becomes aromatic.
• Stir in the heavy cream, white wine and season with salt and pepper if necessary. The prosciutto could be a bit salty so there may not be a need for additional salt. Cook for about 2 minutes then add the scallops back to the skillet.
• Garnish with fresh parsley and chopped green onion and serve immediately.

PROSCIUTTO SCALLOPS WITH CHIPOTLE MAYO

Steps:

• Heat oven to 425°F. Line 15x10x1-inch pan with foil.
• In medium bowl, mix 3/4 teaspoon of the salt, 3/4 teaspoon of the pepper and the chipotle chile pepper powder. Add scallops; toss to coat.
• Cut each prosciutto slice in half lengthwise. Wrap 1 prosciutto piece around edge of each scallop. Place in pan.
• Bake 10 to 12 minutes or until scallops are white and opaque.
• Meanwhile, in small bowl, stir together mayonnaise, chipotle chiles, lime juice and remaining 1/4 teaspoon each salt and pepper. Serve scallops hot with chipotle mayo.

PROSCIUTTO-WRAPPED SCALLOPS

Steps:

• Preheat the oven to 350 degrees F.
• In a food processor, add the tomatoes, basil, olives, and olive oil and process until finely chopped.
• Season both sides of the scallops with salt and pepper. Rub each scallop with the tomato mixture. Fold each slice of prosciutto in half lengthwise, then wrap each scallop in 1 slice of prosciutto. Place wrapped scallops in a buttered baking dish, seam side down. Bake until scallop is cooked through, about 15 minutes.
• In a medium bowl, toss the arugula with the balsamic vinegar. Season the arugula with salt and pepper. Place the arugula on a serving platter or divide among individual dishes. Top with the scallops and serve immediately.

BACON WRAPPED SCALLOPS WITH SPICY MAYO

Steps:

• Heat the broiler. Wrap each scallop in a piece of bacon and secure it with a toothpick. Place the bacon wrapped scallops onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Cook them under the broiler for about 10 to 15 minutes until the bacon is cooked through, turning once.
• Make the spicy mayo by combining the mayonnaise, chili paste, lime juice, and chopped cilantro. Stir well and refrigerate until ready to use.
• To serve, carefully peel away the lettuce leaves and line a large platter with the lettuce cups. Top each with a bacon wrapped scallop, 2 slices of avocado, and a spoonful of spicy mayonnaise. Garnish with cilantro leaves.

PROSCIUTTO-WRAPPED SCALLOPS WITH ROASTED RED PEPPER AIOLI

Steps:

• Thaw scallops, if frozen. Halve scallops. Soak twenty 6-inch wooden skewers in water for 30 minutes, and drain. Meanwhile, preheat broiler. Rinse scallops, pat dry with paper towels. Lay prosciutto strip with a medicum basil leaf, add a scallop half. Starting from a short end, roll up each prosciutto strip around scallop. Thread each appetizer onto a skewer; Sprinkle with pepper.
• Place half of the skewers on a lightly greased unheated rack of a broiler pan. Broil 4-5 inches from the heat for 4-6 minutes or until scallops are opaque, turning once. Repeat with the remaining skewers. Serve with Roasted Red Pepper Aioli for dipping, if desired.
• Aioli: In a blender or food processor, combine 1/2 cup bottled roasted red bell peppers, drained, and 2 cloves of garlic chopped. Cover and blend or process until nearly smooth. Add 1/3 cup mayonnaise. Cover and blend until smooth. With blender or processor running, gradually add 2 tablespoons of olive oil through the opening in lid or the feed tube, until smooth. Transfer to a small bowl. Season with 1/8 teaspoons salt and a dash of black pepper. Cover and chill for up to two days. Makes about 1 cup.

SCALLOPS WITH LIME MAYONNAISE

Steps:

• Mix mayonnaise, lime and chili pepper in small bowl.
• Pat dry the scallops, salt and pepper to taste, then grill on high for 3 mins a side or until done.
• In the meantime, grill vegetables (onions, red bell peppers and asparagus stir-fried with olive oil, salt, pepper and Italian seasoning go well).
• Serve with a dollop of lime mayonnaise on each scallop. Garnish with a light sprinkle of chili powder.

SCALLOP AND SHRIMP FRITTERS WITH CHIPOTLE MAYONNAISE

Steps:

• Make chipotle mayonnaise:
• Stir together mayonnaise, chiles, adobo sauce, and lemon juice in a small bowl, then season with salt.
• Make fritters:
• Purée scallops, egg white, shallot, salt, and pepper in a food processor. Add cream and pulse until just combined. Transfer mixture to a bowl and stir in shrimp. Chill, covered, 10 minutes.
• Put bread crumbs in a pie plate. Drop 6 (2-tablespoon) mounds of scallop mixture onto crumbs, then gently coat with crumbs and shape mounds into 3-inch patties. Transfer as coated to a wax-paper-lined tray. Make 6 more patties in same manner with remaining scallop mixture and crumbs.
• Heat 1/4 inch oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry patties in 2 batches, turning once, until golden and firm to the touch, about 4 minutes total. Drain on paper towels.
• Serve fritters with chipotle mayonnaise.

SCALLOPS WITH CHIPOTLE-ORANGE SAUCE

Steps:

• Sprinkle scallops with paprika and 1/8 teaspoon salt. In a nonstick skillet coated with cooking spray, melt butter over medium heat. Add scallops; cook for 3-4 minutes on each side or until firm and opaque. , Add orange juice and remaining salt to the pan; bring to a boil. Remove from the heat; stir in chipotle pepper. , Serve over linguine if desired. Garnish with green onion.

SCALLOP AND PROSCIUTTO BITES

Steps:

• Wrap each scallop with a thin slice of prosciutto and secure with a toothpick.
• Heat the olive oil in a large skillet over medium-high heat. Place the scallops into the pan, and cook for about 2 minutes on each side. Season each side with pepper as it is cooking. Once each side has been fried, sprinkle the white wine over the scallops, and cook for another 1 to 2 minutes.
• Remove the scallops from the pan to drain on paper towels. When slightly cooled, transfer to a serving tray, and remove the toothpicks to serve.