Pan Seared Parma Prosciutto Wrapped Diver Scallops

Date Added: Feb 28, 2010 American Appetizers
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Prep Time

9 mins

Cook Time

8 mins

Ready In

17 mins



*to adjust serving size click on "serving box".


Pan seared parma prosciutto wrapped diver scallops with gorgonzola polenta & cipollini vinaigrette tapenade.


  • 4  Each Diver Scallops, U-10
  • 1
  • 1  Table Spoon(s) Canola Oil
  • 2
  • 4  Each Prosciutto, sliced paper thin
  • 3
  •  To Taste Salt & Freshly Ground White Pepper
  • 4


    1. Carefully wrap each scallop with a slice of prosciutto (do not cover the top or bottom of the scallop)
    2. Heat canola oil in a heavy saute pan on high heat
    3. Season scallops with salt & pepper
    4. Place scallops in the saute pan and cook each side until crisp golden brown, approximately 2 minutes on each side
    5. Place a generous dollop of Gorgonzola Polenta in the center of each plate
    6. Place two scallops on top of the Polenta
    7. Place a small amount of Cippolini Vinaigrette on each scallop

    I sometimes like to add a small salad of Micro Greens lightly dressed with Citrus & Olive Oil and a drizzle of Balsamic Glaze. Enjoy!

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