Recipe of Appetizing Prosciutto wrapped scallop with dirty rice Cooking Basics for Newbies

Season both sides of the scallops with salt and pepper. Rub each scallop with the tomato mixture. Amaze your guests with these sophisticated prosciutto wrapped scallops in a sun dried tomato and olive marinade. Be sure to make enough as they are certain to be View image.

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To begin with this particular recipe, we have to first prepare a few ingredients. You can cook prosciutto wrapped scallop with dirty rice using 16 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Prosciutto wrapped scallop with dirty rice:

1. Get 16 Large Scallops
2. Prepare 1 package prosciutto
3. Take 1 Mango
4. Get 1 Peach
5. Make ready 1 Red onion
6. Prepare 3 Bell peppers (assorted collors)
7. Prepare 2 Tbsp grapeseed oil
8. Get 1 Habenero Pepper
9. Get 3/4 c brown sugar
10. Prepare 1 tsp chilli flake
11. Get salt & pepper TT
12. Get 1 C long grain Jasmine Rice
13. Take 2 C water
14. Prepare 1 tsp dried crushed basil
15. Prepare 1 tsp dried parsley
16. Take salt & pepper TT

Season both sides of the scallops with salt and pepper. Rub each scallop with the tomato mixture. Prosciutto-wrapped scallops with lemon and parsley butter. This is a simple but stylish starter, perfect for a dinner party.

Steps to make Prosciutto wrapped scallop with dirty rice:

1. First wrap scallops with prosciutto.
2. Small dice peppers, onions, peach, and the mango.
3. Prepare rice by placing it in sauce pot with two cups of water, the basil and parsley and cook over medium heat until rice is tender. Allow to set 2 minutes before stirring. Season with salt and pepper to taste.
4. On a charbroiler or in a sautee pan with a little oil and salt and pepper, sear the top and bottom of the scallops.
5. Place the cooked scallop on top of the rice, and cover with mango peach chutney. Garnish with scallions and enjoy.

Prosciutto-wrapped scallops with lemon and parsley butter. This is a simple but stylish starter, perfect for a dinner party. If your fishmonger sells scallops in shells, use the shell to serve. Prosciutto-Wrapped Monkfish with Chard and Mustard Pickles. When butter is melted add the scallops.

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