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Top Scallop & Squash

Top Scallop & Squash

If you are a Top Chef fan, then you’ll know why I called this Top Scallop!  If not, don’t worry about it, anything wrapped in prosciutto makes it tops to me!

 

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Ingredients

  • • 8 sea scallops
  • • 4 ounces thinly sliced prosciutto
  • • 2 teaspoons of lemon juice
  • • 1 yellow summer squash
  • • 1/2 medium sweet onion
  • • sea salt and ground pepper

Directions

  1. Slice squash in half moons. Roughly chop onions. Place in a bowl with 1/2 cup water. Season with salt and pepper. Cover with a paper towel. I microwave this for about four minutes. (If you don't use a microwave, steam veggies as you normally would).
  2. Take a 1/4 ounce strip of prosciutto and wrap one way around a scallop. Take another 1/4 ounce strip and wrap the other way around the scallop. Repeat with each scallop.
  3. In a lightly greased skillet (I used ghee), cook scallops on medium-high for about 2 minutes per side, depending on the thickness of the scallops. The scallops should be opaque throughout. Be careful not to overcook as the scallops can become rubbery.
  4. Enjoy!

Ingredients

  • 8 sea scallops
  • 4 ounces thinly sliced prosciutto
  • 2 teaspoons of lemon juice
  • 1 yellow summer squash
  • 1/2 medium sweet onion
  • sea salt and ground pepper

Directions

  1. Slice squash in half moons. Roughly chop onions. Place in a bowl with 1/2 cup water. Season with salt and pepper. Cover with a paper towel. I microwave this for about four minutes. (If you don't use a microwave, steam veggies as you normally would).
  2. Take a 1/4 ounce strip of prosciutto and wrap one way around a scallop. Take another 1/4 ounce strip and wrap the other way around the scallop. Repeat with each scallop.
  3. In a lightly greased skillet (I used ghee), cook scallops on medium-high for about 2 minutes per side, depending on the thickness of the scallops. The scallops should be opaque throughout. Be careful not to overcook as the scallops can become rubbery.
  4. Enjoy!