Scallops with prosciutto and parsey butter |

Scallops with prosciutto

Yes it is that time of the year again!! Time to do christmas test cooking!! πŸ™‚ I love doing that. It’s always something that you can – technically – do the whole year, but for christmas you do pick other dishes, more festive and well, whatever the outcome it gives you an excuse to do some extra cooking. I mean; why else would you make two different scallop dishes on a regular saturday afternoon, right? I already told you we will be going for a pre-christmas dinner with friends on the 18th of december. In addition to that we have friends coming over on christmas eve, then the 25th we go to my brother in law and his wife and celebrate with Tom’s family (his parents will be there too), then the 26th my parents will be coming over to our place for a small christmas dinner for four. The “real” cooking will be done on the 26th when my parents are coming over, but we will be doing some small appetizers both on the 24th and 25th. On the 24th we will be having a stonegrill evening, so that will be relaxing and no cooking required fun.

And so while we have some sort of snowblizzard here today and temperatures that are well below zero C it was the perfect time to do some cooking. Just a bit unfortunately that we had to go out first to do the necessary grocery… We decided to walk but we could hardly see as the snow was blowing relentlessly into our eyes. But we made it to the fishmonger and the supermarket in one piece… Plus we had our exercise for the day as well.

Both dishes are very easy to make and both are perfect for a Christmas starter (or any type of starter really). My favorite was the first dish with the prosciutto while Tom liked the one with the peas more. Haha… It’s our first test so we could end up doing something entirely different… So dad, if you’re reading this; don’t expect ANY of these dishes to end up on your plate on christmas day! And why are you reading this anyway?? It’s supposed to be a surprise!! πŸ™‚

Scallops with prosciutto and parsley butter |

So on to the important part; the recipe…. Here they are! The first is taken from the BBC Good food website (which has tons of great recipes!) and the second one (recipe for the peas scallops is here) is from the book Cooking for two which I received last year from the Daring Kitchen and have loved since… πŸ™‚

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Scallops with prosciutto and parsley lemon butter

Servings: 4


  • 24 pieces cherry tomatoes on the vine
  • 24 pieces scallops small
  • 12 slices prosciutto each cut into 2
  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 2 garlic cloves finely chopped
  • 1 lemon juiced and zested
  • 1 bunch flat leaf parsley finely chopped


  • Heat the oven to 180C/fan 160C/gas 4. Arrange the tomatoes on a baking tray and season. Bake for 20 minutes, remove from oven and set aside. Reduce the heat to 120C/fan 100C/gas 1/2.
  • Put one scallop on each piece of prosciutto, roll up tightly and secure with a toothpick. Heat a frying pan until very hot. Add the olive oil and sear the scallops until the prosciutto is browned and crisp on both sides. Keep warm in the oven while searing the rest.
  • Add the butter and garlic to the pan and cook for 2 minutes on a low heat. Add the lemon rind and juice and heat through. Add the parsley. Serve the scallops with the tomatoes and the garlic butter drizzled over.


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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