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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!

Prosciutto Wrapped scallops served on Basil Parmesan Zoodles, this dish is light and fresh, and is full of flavor!

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!

Prosciutto Wrapped scallops served on Basil Parmesan Zoodles, this dish is light and fresh, and is full of 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.

Prosciutto Wrapped scallops served on Basil Parmesan Zoodles, this dish is light and fresh, and is full of flavor!

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.

Prosciutto Wrapped scallops served on Basil Parmesan Zoodles, this dish is light and fresh, and is full of flavor!

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.

Prosciutto Wrapped scallops served on Basil Parmesan Zoodles, this dish is light and fresh, and is full of flavor!

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 😜

Enough Talk More Rock.

Prosciutto Wrapped Scallops and Zoodle Recipe

Prosciutto Wrapped Scallops and Basil Parmesan Zoodles
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Votes: 1
Rating: 5
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Print Recipe
Servings Prep Time
2 people 15 minutes
Cook Time
5 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
5 minutes
Prosciutto Wrapped Scallops and Basil Parmesan Zoodles
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
2 people 15 minutes
Cook Time
5 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
5 minutes
Ingredients
Prosciutto Scallops
Basil Parmesan Zoodles
Servings: Units:
people
Instructions
  1. Pat dry your scallops, wrap each scallop with 1 half of a slice of prosciutto (halved length-wise); season with pepper
  2. 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
  3. set aside to let rest.
  4. spirilize your zucchini, add garlic, basil, and olive oil.
  5. cook in a pan on medium-high heat; about 2-3 minutes tossing occasionally.
  6. Toss in parmesan, service in a bowl with scallops on top with a slice of lemon to squeeze in before eating. Enjoy!
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Prosciutto Wrapped scallops served on Basil Parmesan Zoodles, this dish is light and fresh, and is full of flavor!

 

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Derek Campanile
Derek Campanile

I’m an IT professional by day. Home cook for the family by night. Follow my blog for easy to make recipes, how-to’s and ideas to gather the family at the dinner table!

  • Wow! These scallops are perfectly seared! If all zucchini noodles are served with scallops like these, I would love zoodles every day! 😉

  • Dan from Platter Talk

    Very nice recipe. Using the zoodles really cuts back on the calories & carbs. The bacon wrapped scallops are so tasty w/the parm, zoodles & basil that one doesn’t even miss the pasta! Thanks. This is a MUST try.

  • This looks really tasty! I like the lightness of the zoodles — but prosciutto wrapped scallops??? Hello!

  • Immaculate Adamu

    Anything wrapped in Prosciutto has my attention. It’s always a win for me. Just love the fact that you made it healthy too! YUM

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