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.
Ingredients
Medium to large scallops. I used medium ones because I found some on sale
- Your favorite prosciutto cut thinly
- Cucumber
- Garlic salt & black pepper
- evoo
- 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
Enjoy!
