This Prosciutto Wrapped Scallops on top of Cucumber Slices with Thai Sesame Lime Drizzle appetizer is pretty simple to make and would go nicely with some Cosmos or red wine.
- Medium to large scallops. I used medium ones because I found some on sale
- Your favorite prosciutto cut thinly
- Garlic salt & black pepper
- Drew's All Natural Thai Sesame Lime Dressing (I like to go semi-homemade and use the bottled dressing)
Let's start cookin'
- Cut the cucumber into slices like shown above and lay out on a serving platter. There's a notch in my cucumbers only because I got crazy playing with my new kitchen gadget toy, the Microplane Combination Zester, Scoring Blade and Garnish Cutter. This thing is so fun! I attempted to make curly cucumber garnish but failed. Couldn't get the cucumber to curl. I just ended up with spaghetti like strips. However, I did "zest" the cucumber skin and ended up with these shreds that looked like seaweed which would be awesome in Raw dishes. It looked really cool to me so I used it as a seaweed looking garnish you see in the background of the picture to play along with the seafood theme.
- Cut the prosciutto into strips as wide as the scallops and long enough to wrap around them.
- Season the scallops with some garlic salt and pepper prior to rolling them up in the prosciutto.
- I roll up the scallops kind of like pigs in a blanket. See all nice and cozy.
- Heat up a pan to medium high with evoo and fry up the prosciutto wrapped scallops.
- Cook them nice and evenly on all sides until they look a crispy brown which should go pretty quick.
- Place the scallops on a cucumber slice
- Drizzle some of the Thai Sesame Lime dressing on top of each piece