Photo: Ernest Porzi
Prosciutto-wrapped scallops with lemon & parsley butter
8 ingredients
Serves 8
openrecipes
This classic combination will wow your guests, especially if your fishmonger sells scallops in shells that you can use as serving dishes
Estimated Nutrition (whole recipe, rough)
446
Calories
28g
Protein
26g
Fat
32g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Cherry | 1 cup (138g) | 87 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 24 cherry tomatoes on the vine
- 24 small scallops , cleaned
- 12 slices prosciutto , each cut into 2
- 3 tbsp extra-virgin olive oil
- 3 tbsp butter
- 2 garlic cloves , finely chopped
- 1 lemon , juiced and zested
- a small bunch flat-leaf parsley , finely chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes