Proscuitto Wrapped Scallops with Pea Risotto and Sauteed Asparagus

Posted by - Dawn
on - June 18, 2019
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This is one of our staple favs! It looks and sounds difficult, but it is so yummy! The best part is, you can make it in your own kitchen for a fraction of the cost you would spend in a restaurant. I hope you enjoy it as much as we do!

For the Risotto –

½ cup of Arborio Rice
1 shallot, diced
1/3 cup dry white wine
4 cups broth (chicken or vegetable will work)
1 cup frozen peas
Grated Italian cheese of your choice

Heat the broth in a small sauce pan and keep it on low to stay warm. Place a medium sized skillet on medium heat. Add the shallot and sauté for a minute. Add the arborio rice and sauté until fragrant or ALMOST browning (about 2 minutes).

Pour the wine in and stir until most of the liquid is absorbed. This is also where you pour yourself a glass of wine to enjoy while doing this. This is a bit of a process, but it is my favorite part about making risotto. Now start adding in the broth, 1/3 of a cup at a time and stir until almost all absorbed and add more.

Continue to do this until the rice has reached your desired consistency. This takes time, about 20 minutes, but it is worth it! Once it is as you like it, add in the frozen peas. Stir until they are warm and then add in the cheese.

*This can keep warm on the stove for a short bit while you finish the other parts of the menu.

For the scallops – (preheat oven to 350 degrees)

¾-1 pound Jumbo Sea Scallops (you can find these at either Whole Foods or Supreme Lobster. These were a bit smaller which we found at Whole Foods)
2 ounces thinly sliced prosciutto
Olive oil
Black pepper

First you want to rinse your scallops under cold water and make sure to remove the tendons from the ones that still have them on them. This is very simple to do.

Next, pat them dry with a paper towel and lay them on a parchment paper lined baking sheet.

Slice the prosciutto into thin strips that will wrap around each scallop.

Once each scallop has been wrapped, drizzle with a bit of olive oil and cracked, black pepper.

Place in the oven at 350 degrees for approximately 15 minutes, depending on the size of your scallops. They should be opaque when done.

For the asparagus –

1 bunch of fresh asparagus, tough ends removed
1-2 garlic cloves, minced
Olive oil
Balsamic vinegar for drizzling
Salt and crushed red pepper to taste

Heat about a tablespoon of olive oil in a cast iron skillet or sauté pan over medium heat. Add the asparagus and toss to coat with the olive oil. Hi Shafer! 😊

Cook the asparagus for 2 minutes and then add the minced garlic. Toss to coat and continue cooking until bright green. Drizzle with a bit of balsamic vinegar and add a bit of salt and crushed red pepper. Continue to cook until your desired consistency.