Seared Scallops with Prosciutto and Sautéd Potatoes

Crispy sautéd potatoes and prosciutto served with seared scallops and a fresh herb salad.

Seafood High Protein Gluten Free Scallops Potato

Estimated Nutrition

Calories

845.2

kcal / serving

845.2 kcal total

Carbs

26.8g

per serving

26.8 g total

Fat

68.4g

per serving

68.4 g total

Protein

32.5g

per serving

32.5 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

Lemon Juice

Meat

slice

Prosciutto

NutsSeeds

clove

Garlic

chopped

tbsp

Cashew Nut

chopped

tbsp

Parsley

fresh, chopped

handful

Parsley

fresh leaves

handful

Basil

fresh leaves

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

for the potatoes

Olive Oil

for the prosciutto

Olive Oil

for the salad dressing

Olive Oil

for the scallops

Seafood

piece

Scallop

cleaned with orange foot removed

Vegetables

100

New Potatoes

peeled and cut into 0.5cm slices

Method

Fry prosciutto in a saucepan for one minute per side until crisp and drain on paper.

Preheat the oven to 200°C.

Heat olive oil in an ovenproof pan and fry potato slices for two minutes per side until golden.

Add garlic and cashews to the pan and season with salt and pepper.

Whisk olive oil and lemon juice together in a bowl for the dressing.

Toss basil and parsley leaves into the dressing and season.

Rub scallops with oil and sear in a hot pan for two minutes per side.

Plate the herb salad and top with scallops, prosciutto, and potatoes.

Roast in the oven for five minutes until cooked through then toss with parsley.