Prosciutto Scallops With Chipotle Mayo Recipes

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.

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.

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.

Steps:

• Preheat the oven to 350 degrees F.
• For the dry rub: Mix together the garlic, paprika, salt, pepper and cayenne in a small bowl.
• For the scallops: Trim the side muscle from the scallops, if not done already. Pat the scallops dry and sprinkle them on both sides with the dry rub. Wrap the scallops with the prosciutto so that only the top is showing. To do this, spread out a slice of prosciutto; set a scallop on its edge and roll it up in the prosciutto, tucking prosciutto under one side as you go and leaving the other side exposed.
• Heat a large skillet over medium-high heat. Add the canola oil and 1 tablespoon of the butter and sear the scallops on the prosciutto side for 1 to 2 minutes without disturbing, to ensure a good crust. Flip the scallops and cook on the scallop side for 3 to 4 minutes, or until opaque. Add the remaining 3 tablespoons butter to the pan and baste the scallops with the melted butter. Transfer the cooked scallops to a platter. Deglaze the pan with the white wine, whisking vigorously to emulsify; stir in the chives and parsley, and season with salt and pepper. Spoon some of the pan sauce over the scallops; serve any extra sauce on the side. Add a squeeze of lemon juice and serve.

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.

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.