Prosciutto Scallop Pops with Lemon Artichoke Pesto

Prosciutto Scallop Pops with Lemon Artichoke Pesto takes roughly 30 minutes from beginning to end. For $1.71 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, whole 30, and pescatarian recipe has 298 calories, 5g of protein, and 27g of fat per serving. This recipe serves 12. This recipe from Leites Culinaria has 37 fans. It works well as a side dish. Head to the store and pick up pesto, salt, bell pepper, and a few other things to make it today. With a spoonacular score of 53%, this dish is solid. If you like this recipe, you might also like recipes such as Artichoke-lemon Pesto, Artichoke Lemon Pesto Chicken Pasta, and Artichoke Lemon Pesto Lasagna (not strict paleo).

Servings: 12

Preparation duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Make the pesto1. Combine the artichokes, lemon juice, garlic, pepper flakes, oil, capers, lemon zest, and pesto in a food processor, and pulse a few times until the mixture is chunky— like a salsa consistency. Stir in the fresh herbs. If made ahead, cover and refrigerate for up to 2 days. Bring to room temperature before serving.Make the scallop pops2. Cut each slice of prosciutto into 2 to 4 lengthwise strips, making 13 strips total. (These will need to fit around the scallops, so think about this when cutting.)3. Wrap a strip of prosciutto around the circumference of each scallop and secure with a pick. Cover and refrigerate until ready to cook. Remove scallops from the refrigerator about 20 to 30 minutes before cooking.4. When ready to serve, prepare a hot fire in a charcoal grill, or preheat a gas grill to high. Spread 1 tablespoon of olive oil on a platter or tray. Lay the scallops in the oil; turn to oil both sides. Season each side lightly with salt and pepper to taste.5. Placing the scallop surfaces down on the grill, cook the scallops for about 1 1/2 to 3 minutes per side, depending on their size and the heat of your grill. There should be nice char marks on the surface, with the scallops still translucent in center. Do not overcook.6. Serve on small plates with a dollop of the pesto or on a platter with the pesto in a small bowl. Garnish with rosemary.

 

Step by step:

1. Make the pesto

2. Combine the artichokes, lemon juice, garlic, pepper flakes, oil, capers, lemon zest, and pesto in a food processor, and pulse a few times until the mixture is chunky— like a salsa consistency. Stir in the fresh herbs. If made ahead, cover and refrigerate for up to 2 days. Bring to room temperature before serving.Make the scallop pops

3. Cut each slice of prosciutto into 2 to 4 lengthwise strips, making 13 strips total. (These will need to fit around the scallops, so think about this when cutting.)

4. Wrap a strip of prosciutto around the circumference of each scallop and secure with a pick. Cover and refrigerate until ready to cook.

5. Remove scallops from the refrigerator about 20 to 30 minutes before cooking.

6. When ready to serve, prepare a hot fire in a charcoal grill, or preheat a gas grill to high.

7. Spread 1 tablespoon of olive oil on a platter or tray. Lay the scallops in the oil; turn to oil both sides. Season each side lightly with salt and pepper to taste.

8. Placing the scallop surfaces down on the grill, cook the scallops for about 1 1/2 to 3 minutes per side, depending on their size and the heat of your grill. There should be nice char marks on the surface, with the scallops still translucent in center. Do not overcook.

9. Serve on small plates with a dollop of the pesto or on a platter with the pesto in a small bowl.

10. Garnish with rosemary.

Nutrition Information:

covered percent of daily need