RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

Appetizer RecipesSeafood Appetizers pg 2 >  Scallops, Parma Ham & Pepino



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Makes 4 servings
Each serving equals one 5 A Day serving


    • 2 pepino melons, seeded
    • 2 tsp sugar
    • 6 chives, minced
    • 1/8 tsp salt
    • 10 sea scallops
    • 1 tsp soy sauce
    • 5 paper-thin slices prosciutto, halved lengthwise
    • 10 basil leaves plus 4 sprigs
    • 2 Tbsp olive oil


Cut one melon into a fine dice; place in glass bowl. Add 1 teaspoon of the sugar and 2/3 of the chives; set aside. Chop the other melon into chunks; place in blender with 1 teaspoon of the sugar and salt. Process until smooth. Cover; refrigerate.

Combine the scallops, soy sauce and remaining chives in a nonreactive bowl; set aside. Place 1 scallop on 1 prosciutto half-slice; top with a basil leaf. Roll prosciutto slice around scallop; place seam side down on plate or storage container. Repeat with remaining scallops; refrigerate, covered, at least 1 hour.

Heat oven to 450 º. Heat oil in a skillet over high heat; add scallop/prosciutto rolls, seam side down. Cook, turning, until prosciutto begins to brown, about 2 minutes. Transfer scallop packages to baking sheet; bake 4 minutes. Remove from oven.

Place 1 tablespoon of the diced melon mixture in the center of 5 small plates; arrange 3 scallop rolls around fruit on each plate. Top scallops with melon puree; garnish with basil sprigs.

Nutritional analysis per serving:
Calories 161, Protein 8g, Fat 8g, Calories From Fat 42%, Cholesterol 13mg, Carbohydrates 15g, Fiber 3g, Sodium 500mg.

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages