Prosciutto Wrapped Scallops with Roasted Tomato Risotto

Prosciutto Wrapped Scallops with Roasted Tomato Risotto | Dash of Savory

The perfect date night meal. Impress your significant other with this dish and impress yourself! This is decadent, delicious and easy! Risotto is one of my “go to” romantic meal in. It’s easier than people think and you can add whatever you want to it. This is truly boyfriend approved!

Prep Time 

Cook Time 

Difficulty Intermediate

Servings 6

4 whole Plum Tomatoes, quartered

1 pint Cherry Tomatoes

1 head Garlic, skin on, cloves separated

Olive Oil, for drizzling

Salt and Pepper

6 cups Fish Stock or Vegetable Stock

1 tablespoon Butter

2 tablespoons Olive Oil

1 whole Onion, diced

2 cups Arborio Rice {Italian Style Rice}

2 tablespoons Tomato Paste

1/2 cup Vodka

1 pound Scallops, de-footed and completely pat dry

1 package Sliced Prosciutto

Salt and Pepper, to taste

1 bunch Basil, chiffonade

Preheat your oven to 400 degrees F.

Toss tomatoes and garlic cloves in olive oil and season with salt and pepper. Roast in the oven on a sheet pan for 15 minutes until tender. Remove and let cool. Remove garlic from their skins and place in a food processor or blender with the tomatoes and blend until smooth.

Heat the stock to a simmer in a medium saucepan.

In a large, heavy-bottomed pot, heat the butter and olive oil over medium heat. When the butter has melted, add the onion. Sauté for 2-3 minutes or until it is slightly translucent.

Prosciutto Wrapped Scallops with Roasted Tomato Risotto | Dash of Savory

Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute, until there is a slightly nutty aroma. But don’t let the rice brown.

Prosciutto Wrapped Scallops with Roasted Tomato Risotto | Dash of Savory

Add the tomato paste and vodka and cook while stirring, until the liquid is fully absorbed and the tomato paste is completely incorporated.

Add a ladle of hot stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.

It’s important to stir constantly, especially while the hot stock gets absorbed, to prevent burning, and add the next ladle as soon as the rice is almost dry.

Continue adding ladles of hot stock and stirring the rice while the liquid is absorbed. As it cooks, you’ll see that the rice will take on a creamy consistency as it begins to release its natural starches.

Continue adding stock, a ladle at a time, for 30 minutes or until the grains are tender. At this point add the tomato garlic puree and stir in. Keep stirring until risotto is thickened. Season with salt and pepper. Turn heat off and prepare the scallops.

Prosciutto Wrapped Scallops with Roasted Tomato Risotto | Dash of Savory

Slice the prosciutto slices in half lengthwise and wrap the scallops. Make sure the scallops are completely dry. {Pat dry with paper towels.} Season the scallops with salt.

Prosciutto Wrapped Scallops with Roasted Tomato Risotto | Dash of Savory

Add 2 tablespoons of olive oil to a skillet or saute pan on high heat. The pan needs to be screaming hot in order to properly sear the scallops. Add the scallops to the pan and cook 1 – 1/2 minutes on each side. Scallops should have a brown crust on the outside.

Prosciutto Wrapped Scallops with Roasted Tomato Risotto | Dash of Savory

Remove from heat.

Serve risotto and scallops immediately and garnish with plenty of chopped basil.

Prosciutto Wrapped Scallops with Roasted Tomato Risotto | Dash of Savory

Enjoy and savor!

Here’s the printable!

Prosciutto Wrapped Scallops with Roasted Tomato Risotto

Total Time: 1 hour, 20 minutes

Ingredients

  • 4 whole Plum Tomatoes, quartered
  • 1 pint Cherry Tomatoes
  • 1 head Garlic, skin on, cloves separated
  • Olive Oil, for drizzling
  • Salt and Pepper
  • 6 cups Fish Stock or Vegetable Stock
  • 1 tablespoon Butter
  • 2 tablespoons Olive Oil
  • 1 whole Onion, diced
  • 2 cups Arborio Rice {Italian Style Rice}
  • 2 tablespoons Tomato Paste
  • 1/2 cup Vodka
  • 1 pound Scallops, de-footed and completely pat dry
  • 1 package Sliced Prosciutto
  • Salt and Pepper, to taste
  • 1 bunch Basil, chiffonade

Instructions

  1. Preheat your oven to 400 degrees F.
  2. Toss tomatoes and garlic cloves in olive oil and season with salt and pepper. Roast in the oven on a sheet pan for 15 minutes until tender. Remove and let cool. Remove garlic from their skins and place in a food processor or blender with the tomatoes and blend until smooth.
  3. Heat the stock to a simmer in a medium saucepan.
  4. In a large, heavy-bottomed pot, heat the butter and olive oil over medium heat. When the butter has melted, add the onion. Sauté for 2-3 minutes or until it is slightly translucent.
  5. Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute, until there is a slightly nutty aroma. But don’t let the rice brown.
  6. Add the tomato paste and vodka and cook while stirring, until the liquid is fully absorbed and the tomato paste is completely incorporated.
  7. Add a ladle of hot stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.
  8. It’s important to stir constantly, especially while the hot stock gets absorbed, to prevent burning, and add the next ladle as soon as the rice is almost dry.
  9. Continue adding ladles of hot stock and stirring the rice while the liquid is absorbed. As it cooks, you’ll see that the rice will take on a creamy consistency as it begins to release its natural starches.
  10. Continue adding stock, a ladle at a time, for 30 minutes or until the grains are tender. At this point add the tomato garlic puree and stir in. Keep stirring until risotto is thickened. Season with salt and pepper. Turn heat off and prepare the scallops.
  11. Slice the prosciutto slices in half lengthwise and wrap the scallops. Make sure the scallops are completely dry. {Pat dry with paper towels.} Season the scallops with salt.
  12. Add 2 tablespoons of olive oil to a skillet or saute pan on high heat. The pan needs to be screaming hot in order to properly sear the scallops. Add the scallops to the pan and cook 1 – 1/2 minutes on each side. Scallops should have a brown crust on the outside.
  13. Remove from heat.
  14. Serve risotto and scallops immediately and garnish with plenty of chopped basil.
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