If you’re looking for an impressive yet easy romantic dinner then here's your answer. This is the perfect Valentine’s Day “stay in and cook something special” dish for the adults of the family. This Prosciutto Wrapped Scallops recipe was inspired by Upstream Restaurant of Charlotte, NC. The homemade whole-grain polenta pairs nicely with it for a delicious dinner.
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I tried this dish on my kids and they were not fans at all (and they also kept calling everything by the wrong name, too…clams instead of scallops, lettuce instead of arugula, and grits instead of polenta). So they definitely proved their point that this upscale meal should be left to the enjoyment of adults only, at least in our house. And I don’t know about you, but we certainly don’t mind a quiet evening alone every now and then! Plus this is not one of those fancy dishes that will have you in the kitchen cooking and cleaning all night long either, so get ready to enjoy.
Prosciutto Wrapped Scallops Over Whole Grain Polenta
If you’re looking for an impressive yet easy romantic dinner then here's your answer. This is the perfect Valentine’s Day “stay in and cook something special” dish for the adults of the family. This Prosciutto Wrapped Scallops recipe was inspired by Upstream Restaurant of Charlotte, NC. The homemade whole-grain polenta pairs nicely with it for a delicious dinner.
Print Recipe
Servings: 2 people
Ingredients
Polenta
- 2 cups milk
- ½ cup whole-grain cornmeal (coarsely ground)
- ¼ teaspoon salt
Scallops
- 1 tablespoon olive oil (+ 1 teaspoon, divided)
- ¼ teaspoon lemon zest
- 6 scallops ((dry packed scallops are recommended and shrimp can be substituted if desired, depending on your appetite and your budget!))
- 4 slices prosciutto (thin)
- 2 handfuls parmesan cheese (freshly grated)
- 1 bunch arugula
- 3 sprigs thyme
Instructions
For the polenta:
- Warm the milk in a small pot over high heat. Once the milk begins to boil turn the heat down to low and whisk in the corn meal. Add the salt, keep on low (uncovered), and occasionally stir the mixture until the milk has been absorbed completely and the polenta is tender when sampled, about 15 minutes.
For the scallops:
- Meanwhile zest the lemon, mix it with 1 tablespoon of olive oil, and set aside. If you don’t have a zester, use a vegetable peeler to get off some of the yellow lemon rind and then finely dice it.
- Rip apart the prosciutto and wrap small pieces in a circle around the outside of the scallops.
- Heat 1 teaspoon of olive oil over medium heat. Once the pan is hot, add the scallops to the pan. Be sure an unwrapped part of the scallop is touching the bottom of the pan because that's the part you want to get brown...not the prosciutto (although it certainly wouldn't hurt anything). Cook for a couple minutes until the bottom starts to turn brown and then flip to the other side of the scallop. Cook until firm to the touch, about 5 minutes.
- While the scallops are cooking divide the polenta onto two plates and sprinkle with a small handful of parmesan cheese. Top the polenta with a handful of fresh arugula leaves and then drizzle with a little of the olive oil & lemon zest mixture. Top with the scallops and sprinkle the thyme leaves over the entire plate.
Serve warm and enjoy!
Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Prosciutto Wrapped Scallops Over Whole Grain Polenta
Amount Per Serving
Calories 331
Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 8g50%
Cholesterol 47mg16%
Sodium 709mg31%
Potassium 654mg19%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 14g16%
Protein 17g34%
Vitamin A 1795IU36%
Vitamin C 9.2mg11%
Calcium 406mg41%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.
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Kelly says
I made your polenta for the first time tonight. I served it with salmon and broccoli. What have I been waiting for!? The polenta is creamy and so super easy. A hit! Thank you for all your recipes. I feel fancy ha!
Marisa says
Can u still make it without the procciuto? Would it come out juicey
Amy Taylor (comment moderator) says
You can and it should still be juicy though a little less so.
Mina says
This was the best dish I have ever made. Awesome!!!
Mary Kennedy says
This looks so good. I can not wait to make it.
Joely says
Tried this today and it was really good! I, unfortunately, did not have milk for the polenta so I substituted with water and a few tbsps of butter, then added salt to taste once it was done. Nothing like delicious scallops to remind you the summer is just about here!
Robin says
One of the best meals I have ever made and we felt great after eating it!
Melissa says
How do I get the prosciutto to stay on the scallops? do I pin it with something or will it just stay?
Assistant to 100 Days (Amy) says
Hi Melissa. The prosciutto is thin enough that is should just stick to the scallop. ~Amy
Christine |Taste of Divine says
This recipe looks delicious! It looks perfect for an easy, but still elegant meal. And you can't go wrong with prosciutto :)
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Nicole says
Made this for dinne tonight. My husband and I lovedit! Thank u
You for sharing!
abby says
Made this tonight for the hubby after the kids were down and it was AMAZING...and not to mention SUPER easy to make. Thank you so much!
Kate says
I have been dying to try this recipe since I saw this post. My husband and I made it together tonight, and it was SO good. Great recipe for a really nice dinner in.
emmycooks says
Nothing says love like a home cooked meal. :)
Melissa says
Would a alternate milk work? Coconut or rice?
100 Days of Real Food says
You could definitely try one of those alternatives, but I will mention that some even use broth or water to make their polenta...I just prefer it with milk.
Feeding My Tribe says
Looks yummy!