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Wrapped Scallops with Roasted Pepper Sauce


  • Makes 8 servings

  • 8 sea scallops
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 8 ounces thinly sliced prosciutto or serrano ham
  • 2 teaspoons olive oil
  • 2 tablespoons finely chopped onion
  • 1/2 cup roasted red peppers, patted dry and chopped
  • 2 tablespoons chicken broth
  • 1 1/2 tablespoons tomato paste
  • 2 teaspoons balsamic vinegar


  1. 1. Preheat oven to 400°F. Line baking sheet with parchment paper. Rinse scallops; pat dry with paper towels. Set aside.
  2. 2. Combine fl our, chili powder and salt in small bowl. Season with black pepper. Coat scallops with fl our mixture. Wrap two slices of prosciutto around each scallop, covering scallop completely. Arrange scallops on prepared baking sheet. Bake 8 to 10 minutes or until scallops are opaque and prosciutto is slightly crisp.
  3. 3. Meanwhile for sauce, heat olive oil in small saucepan over medium heat. Add onion; sauté 3 to 4 minutes or until tender. Add roasted red peppers, broth, tomato paste and vinegar; cook 2 to 3 minutes. Remove from heat; cool completely.
  4. 4. Transfer sauce to KitchenAid® Diamond Blender. Blend on speed 5 (Liquify) until smooth. Return sauce to saucepan; cook over medium heat until heated through. Serve scallops with sauce.
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