Prosciutto Wrapped Scallops and Basil Parmesan Zoodles
Ok. I’ve finally caved and jumped on the zoodles bandwagon. As much as I’ve told myself I wouldn’t, the wife has been hounding me FOREVER to make some. I’ve got to admit they’re pretty tasty, especially with some prosciutto wrapped scallops on top!
I’ve had a little spiralizer in the cupboard for ages, and I finally decided to whip it out and make a light dinner with some flavor.
So I opted for zoodles (aka zucchini noodles, if you’ve been living under a rock ?) instead of fettucinni for today’s recipe. With a little garlic, lemon zest parmesan and basil, they’re packed with flavor!
I’ve been in a mood for scallops lately, and wrapping them in prosciutto really takes them over the top. Prosciutto comes out like a crisp bacon when seared and compliments scallops so well.
Especially topping them over a pasta with some complimentary Italian herbs and spices.
The trick to this zoodle recipe is timing. Zucchini noodles, need to be spiral-ized and cooked pretty much at the end.
And with scallops not taking too long to cook this can be a little tricky to time, making sure everything is still warm when it gets to the table.
You want a hot pan to get a nice sear on your prosciutto wrapped scallops, they only take about 2 minutes on each side to cook, and another minute (max) on the sides to get a nice crust on the prosciutto.
Then let them rest.
While they rest this is when I spiral and cook my zoodles since it only takes a couple minutes.
This makes a great weeknight dinner, or even a date night if you’re trying to impress the wife. Nothing says “lets get busy”. Pro tip: keep the garlic to a minimum if that’s really what you’re trying to say with this recipe ?
Prosciutto Wrapped Scallops and Zoodle Recipe
Prosciutto Wrapped Scallops and Basil Parmesan Zoodles
Ingredients
Prosciutto Scallops
- 8 whole scallops
- 3 slices prosciutto
- 2 tbsp olive oil
- 1 tbsp butter
- 1 tsp fresh cracked pepper
Basil Parmesan Zoodles
- 2 large zucchini
- 1 clove garlic minced
- 1 tbsp olive oil
- 1 tbsp fresh basil roughly chopped
- 1 tbsp fresh grated parmesan
Instructions
- Pat dry your scallops, wrap each scallop with 1 half of a slice of prosciutto (halved length-wise); season with pepper
- In a hot pan, add olive oil and butter; add scallops. Don't handle too much, just turn once about a 1 1/2 minutes, then on its side for about 30 seconds on each side to sear the prosciutto
- set aside to let rest.
- spirilize your zucchini, add garlic, basil, and olive oil.
- cook in a pan on medium-high heat; about 2-3 minutes tossing occasionally.
- Toss in parmesan, service in a bowl with scallops on top with a slice of lemon to squeeze in before eating. Enjoy!
