Prosciutto Wrapped Scallops Over Whole Grain Polenta
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Prosciutto Wrapped Scallops Over Whole Grain Polenta
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If you’re looking for an impressive yet easy romantic dinner then here's your answer. This is the perfect Valentine’s Day “stay in and cook something special” dish for the adults of the family. This Prosciutto Wrapped Scallops recipe was inspired by Upstream Restaurant of Charlotte, NC. The homemade whole-grain polenta pairs nicely with it for a delicious dinner.
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Ingredients
Polenta
- 2 cups milk
- 1/2 cup whole-grain cornmeal coarsely ground
- 1/4 teaspoon salt
Scallops
- 1 tablespoon olive oil + 1 teaspoon, divided
- 1/4 teaspoon lemon zest
- 6 scallops (dry packed scallops are recommended and shrimp can be substituted if desired, depending on your appetite and your budget!)
- 4 lices prosciutto thin
- 2 handfuls Parmesan Cheese freshly grated
- 1 bunch arugula
- 3 prigs thyme
Instructions
For the polenta:
- Warm the milk in a small pot over high heat. Once the milk begins to boil turn the heat down to low and whisk in the corn meal. Add the salt, keep on low (uncovered), and occasionally stir the mixture until the milk has been absorbed completely and the polenta is tender when sampled, about 15 minutes.
For the scallops:
- Meanwhile zest the lemon, mix it with 1 tablespoon of olive oil, and set aside. If you don’t have a zester, use a vegetable peeler to get off some of the yellow lemon rind and then finely dice it.
- Rip apart the prosciutto and wrap small pieces in a circle around the outside of the scallops.
- Heat 1 teaspoon of olive oil over medium heat. Once the pan is hot, add the scallops to the pan. Be sure an unwrapped part of the scallop is touching the bottom of the pan because that's the part you want to get brown...not the prosciutto (although it certainly wouldn't hurt anything). Cook for a couple minutes until the bottom starts to turn brown and then flip to the other side of the scallop. Cook until firm to the touch, about 5 minutes.
- While the scallops are cooking divide the polenta onto two plates and sprinkle with a small handful of parmesan cheese. Top the polenta with a handful of fresh arugula leaves and then drizzle with a little of the olive oil & lemon zest mixture. Top with the scallops and sprinkle the thyme leaves over the entire plate. Serve warm and enjoy!
Notes
- We recommend organic ingredients when feasible.
- Nutrition Facts Prosciutto Wrapped Scallops Over Whole Grain Polenta Amount Per Serving Calories 331 Calories from Fat 198 % Daily Value* Fat 22g34%Saturated Fat 8g50%Cholesterol 47mg16%Sodium 709mg31%Potassium 654mg19%Carbohydrates 16g5%Fiber 1g4%Sugar 14g16%Protein 17g34% Vitamin A 1795IU36%Vitamin C 9.2mg11%Calcium 406mg41%Iron 2.8mg16% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 331
- Calories from Fat 198
- % Daily Value*
- Fat 22g
- 34%
- Saturated Fat 8g
- 50%
- Cholesterol 47mg
- 16%
- Sodium 709mg
- 31%
- Potassium 654mg
- 19%
- Carbohydrates 16g
- 5%
- Fiber 1g
- 4%
- Sugar 14g
- 16%
- Protein 17g
- 34%
- Vitamin A 1795IU
- 36%
- Vitamin C 9.2mg
- 11%
- Calcium 406mg
- 41%
- Iron 2.8mg
- 16%
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