Prosciutto Wrapped Scallops and Basil Parmesan Zoodles

Ok. I’ve finally caved and jumped on the zoodles bandwagon. As much as I’ve told myself I wouldn’t, the wife has been hounding me FOREVER to make some. I’ve got to admit they’re pretty tasty, especially with some prosciutto wrapped scallops on top!

I’ve had a little spiralizer in the cupboard for ages, and I finally decided to whip it out and make a light dinner with some flavor.

So I opted for zoodles (aka zucchini noodles, if you’ve been living under a rock ?) instead of fettucinni for today’s recipe. With a little garlic, lemon zest parmesan and basil, they’re packed with flavor!

I’ve been in a mood for scallops lately, and wrapping them in prosciutto really takes them over the top. Prosciutto comes out like a crisp bacon when seared and compliments scallops so well.

Especially topping them over a pasta with some complimentary Italian herbs and spices.

The trick to this zoodle recipe is timing. Zucchini noodles, need to be spiral-ized and cooked pretty much at the end.

And with scallops not taking too long to cook this can be a little tricky to time, making sure everything is still warm when it gets to the table.

You want a hot pan to get a nice sear on your prosciutto wrapped scallops, they only take about 2 minutes on each side to cook, and another minute (max) on the sides to get a nice crust on the prosciutto.

Then let them rest.

While they rest this is when I spiral and cook my zoodles since it only takes a couple minutes.

This makes a great weeknight dinner, or even a date night if you’re trying to impress the wife. Nothing says “lets get busy”. Pro tip: keep the garlic to a minimum if that’s really what you’re trying to say with this recipe ?

Prosciutto Wrapped Scallops and Basil Parmesan Zoodles

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Servings: 2 people

Print Recipe

Ingredients

Prosciutto Scallops

• 8 whole scallops
• 3 slices prosciutto
• 2 tbsp olive oil
• 1 tbsp butter
• 1 tsp fresh cracked pepper

Basil Parmesan Zoodles

• 2 large zucchini
• 1 clove garlic minced
• 1 tbsp olive oil
• 1 tbsp fresh basil roughly chopped
• 1 tbsp fresh grated parmesan

Instructions

• Pat dry your scallops, wrap each scallop with 1 half of a slice of prosciutto (halved length-wise); season with pepper
• In a hot pan, add olive oil and butter; add scallops. Don't handle too much, just turn once about a 1 1/2 minutes, then on its side for about 30 seconds on each side to sear the prosciutto
  
• set aside to let rest.
  
• spirilize your zucchini, add garlic, basil, and olive oil.
  
• cook in a pan on medium-high heat; about 2-3 minutes tossing occasionally.
  
• Toss in parmesan, service in a bowl with scallops on top with a slice of lemon to squeeze in before eating. Enjoy!