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!

November 18, 2008 | Filed Under Cooking With Matt | 5 Comments

Fetuccini Carbonara Recipe

Here’s a really quick and simple recipe for those evenings when you get home from work and want something really nice, really quickly. The other great thing about this recipe is that you can freeze the leftovers for another night.

June 4, 2008 | Filed Under Cooking With Matt | 19 Comments

Eggs Benedict - perfect Sunday breakfast

It’s been a while since I’ve done much in the way of cooking around home, mostly because I’ve been on Lite n Easy, so on the weekend I decided that I really really needed something so tasty for breakfast and Eggs Benedict won!

I love Eggs Benedict, it’s one of my all time favourite breakfasts, but I’m not so much into smoked salmon and I find that sometimes ham is a little heavy on it along with the eggs and hollandaise sauce so about a year ago I started putting Prosciutto on them….what a difference it makes.

So here we go with the ingredients you’ll need;

Eggs (1-2 per person)
Prosciutto (1-2 slices per person)
Bread stick or English muffins
White Vinegar
Hollandaise Sauce (I prefer MasterFoods)

Now some people my give me grief about the MasterFoods sauce, and yeh normally I’d make my own sauces for whatever I’m cooking, but it’s Sunday morning so relax and let someone else do the hard part.

Slice your bread up, and get it it ready for toasting under the grill.

Here’s the actual secret behind my Eggs Benedict, my Nickelodeon glass with Spongebob, Jimmy Neutron and Angelica from Rugrats on it.

Crack an egg into a glass, it’s a lot easier to pour the egg into the simmering water and to get it to stay in one piece this way.

Put some water into a good sized pot, add a dash of salt. Once it’s just starting to boil reduce the heat and put in a good slurp of the White Vinegar (this helps the egg to bind and stay in one piece).

Give the water a really good stir in a circular motion, we’re looking to create a whirlpool in the centre.

Once you’ve got a good whirlpool going pour the eggs in and they should spin around and around binding themselves up into a nice ball.

The eggs should only take a minute and a half, you’ll know they are done as the yolk will actually start to float suspended above the bottom of the pot.

Take the eggs out with a big spoon or ladle, and put them on some absorbent paper to get rid of the excess water. Your toasted bread is probably about ready now as well.

Heat up the Hollandaise Sauce now, from memory it’s around 40 seconds.

Start to assemble your plate. I like a little bit of Baby Spinach and Rocquette on mine, so I normally will put them on first before the Prosciutto.

Add the Prosciutto, wrap it over itself so that it makes a nice shape to hold the eggs on. Dont worry about heating or cooking the Prosciutto, it will get enough heat from the toast as well as the Hollandaise Sauce.