Prosciutto Wrapped Scallops recipe
Here’s a quick recipe I started playing around with over the weekend. These Prosciutto Wrapped Scallops with Grilled Asparagus are incredibly easy to make, and incredibly tasty! So let’s get straight into it!
Ingredient wise you’ll need;
- Medium to Large Scallops
- Slices of Prosciutto (1 for every 2 Scallops, ie. 4 Scallops = 2 Prosciutto Slices)
- Fresh Asparagus (3-4 per person)
- Balsamic Vinegar
- Pinch of Sea Salt
First things first, slice up the Prosciutto so that they are a similar width to the Scallops. Wrap the Prosciutto around the Scallop, if you’ve got large Scallops you can do it around the sides instead of over the top and bottom, and then secure them with either a skewer or a toothpick.
Once you’ve prepped all of the Scallops it’s time to start cooking them. I’m using a wok in these photos, you can also do them on the BBQ, or in a griddle. They only take about 2 minutes on each side, though it will depend on the size of your Scallops.
Don’t over cook them! Maybe do a test cook first to get the timing right!
Ok, onto the Asparagus. First up you need to trim the woody part off of the ends of the Asparagus. Once they are all ready put a splash of oil in a fry pad, or griddle, and once it has heated up chuck the Asparagus in.
You need to keep the Asparagus moving, you don’t want it to stick and burn on any one part. After about 20-30 seconds splash in a good slurp of Balsamic Vinegar and a pinch of Sea Salt.
Give the Asparagus another 10 to 20 seconds, moving them around the pan so they don’t stick.
And now you’re ready to plate up.
Place 3-4 Asparagus Spears down on a plate, then place 3-4 of the Prosciutto Wrapped Scallops on top and make sure you take out the toothpicks or skewers first!
This makes a great entree, serve it up with either a crisp white wine like a Sauvignon Blanc or even an Unwooded Chardonnay. Now go eat and enjoy!
Cashew Pork Stir Fry recipe
No time to waste so let’s get cracking, let’s get started on this super quick, and super easy, Pork Cashew Stir Fry.
Ingredient wise you’ll need these things;
- Pork Fillet (chicken would be nice too)
- 1 tablespoon of Light Soy Sauce
- 1 tablespoon of Fish Sauce
- 1/4 cup of Honey
- big teaspoon of fresh Ginger, finely grated
- 3-4 cloves of Garlic, crushed
- handful of unsalted Cashews
- splash of Sesame Oil for frying
Slice up the Pork Fillet, try and keep all your slices a similar size so they’re all cooked through at the same time. Heat your wok up, splash in the Sesame Oil. Once the oil has just started lightly smoking it’s time to get the Pork in.
Stir fry the pork for a few minutes, till it’s browned all over, add in the crushed Garlic and grated Ginger. Stir fry for a few minutes more.
Once the Pork is cooked all the way through it’s time to get the Light Soy Sauce, Fish Sauce, and Honey into the wok. Give it all a good mix around, then throw in most of the Cashews.
Your house will probably be smelling really damn good about now!
In a mortar and pestle, or just on a chopping board with the side of a knife, bust up the remaining Cashews to use as a ‘topping’ on the dish when you serve it.
Time to plate it all up. I like to have mine on a bowl of Jasmine Rice, with some sliced Shallots on top. Mmmm damn tasty!
Satay Chicken Recipe
Well the results from my long weekend poll are in and Satay Chicken was the winner, so here it is my tasty Satay Chicken Recipe. Let’s move on the the ingredients you’ll need for this one.
Skewers, either wooden or metal. If you choose wooden see below….
Marinade Ingredients
- 500 gm Chicken Tenderloins (you can also use thighs)
- 2 tsp Sesame Oil
- 1/4 cup Soy Sauce
- 1 tbs Honey
- 1 tsp Tumeric
- 1/2 tsp Ground Chillies
- 1 tsp Ground Coriander
Satay Sauce ingredients
- 1/2 cup Crunchy Peanut Butter
- Small White Onion (could also use brown)
- 2 tbs Soy Sauce
- 2 tbs Sweet Chilli Sauce
- 1/2 cup Coconut Cream
Right, first things first. If you’ve got wooden skewers like me go get a glass of water, or something similar, and put those skewers in!
Ok so now that the skewers are soaking you’ll need to chop up the chicken. If you’re using tenderloins then slice them down the middle, if you’re using thighs chop them into slices about 1 cm wide like in the photo below.
Onto the marinade. Combine all the marinade ingredients into a bowl, preferably non-porous as the Tumeric does stain, and then pop the chicken in and refrigerate for a couple of hours. While the chicken is soaking away in the marinade chop up some white onion, finely.
Ok, 2 hours is up so pull out the chicken and put it on the skewers.
Now that the chicken is all skewered up you’ve got a choice to make, cook it on the BBQ, under the grill, or in a frying pan. Either way it will all end up pretty well the same so the choice is yours.
While the chicken is cooking away time to make the Satay Sauce. First of all soften the onion over a low to medium heat in a medium size pot. Once the onion is softened and translucent add in the rest of the sauce ingredients and keep stirring until it’s all well combined. Once it’s all combined keep it on a low heat until the chicken is ready, give it a stir every couple of minutes so it doesn’t stick.
The chicken should be about done by now, the marinade tends to speed the process up. Time to serve it all up. As you can see in the next couple of photos I’m serving them as a kind of entree with a small bowl of rice, trust me you’ll want to soak up all that sauce!
So there it is, Matt’s Satay Chicken. It’s pretty quick and simple, if you prepare the chicken and marinade portion ahead of time. It makes a great entree, or even a main if you’re doing a couple of other dishes, ie. my Honey Chilli Chicken (coming soon). If you don’t like eating from the skewers you can always stir fry the chicken and then pour the sauce on at the very end, pretty sure it would still be nice that way.
If you make, and like, this recipe let me know. I love hearing a bit of feedback
Cheers, Mat
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