Ingredients
- 7 large scallops (these were about 1oz each!)
- 8 Prosciutto slices
- 3 cups Arugula
- 1 ripe tomato
- 10 cauliflower florets
- 1 teaspoon olive oil
Make it step by step
- Dry scallops well and wrap tightly with prosciutto and hold in place with a toothpick.
- Preheat griddle to high, and place prosciutto wrapped scallops on. Cook until grill marks appear (about 1-2 minutes each side, depending on how large scallops are). Turn 45° to get the great grill marks shown in the photo!
- Plate 1 1/2 cups of arugula on each plate, arrange with sliced tomatoes, cauliflower florets, and 3-4 scallops.
- Drizzle with Balsamic and olive oil.
- Enjoy!
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Eva Taylor, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.