Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, prosciutto wrapped scallop with dirty rice. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Prosciutto wrapped scallop with dirty rice is one of the most well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Prosciutto wrapped scallop with dirty rice is something that I have loved my whole life. They are fine and they look wonderful.

Place the tomatoes, olives, basil, olive oil. Season both sides of the scallops with salt and pepper. Rub each scallop with the tomato mixture.

To begin with this recipe, we must first prepare a few ingredients. You can cook prosciutto wrapped scallop with dirty rice using 16 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Prosciutto wrapped scallop with dirty rice:

1. Get 16 Large Scallops
2. Prepare 1 package prosciutto
3. Prepare 1 Mango
4. Prepare 1 Peach
5. Take 1 Red onion
6. Take 3 Bell peppers (assorted collors)
7. Get 2 Tbsp grapeseed oil
8. Prepare 1 Habenero Pepper
9. Get 3/4 c brown sugar
10. Take 1 tsp chilli flake
11. Make ready salt & pepper TT
12. Get 1 C long grain Jasmine Rice
13. Make ready 2 C water
14. Take 1 tsp dried crushed basil
15. Get 1 tsp dried parsley
16. Make ready salt & pepper TT

Fold each slice of prosciutto in half lengthwise. Lemon ricotta stuffed Prosciutto Wrapped Chicken baked ON scalloped potatoes. Love how you don't need string to keep the chicken rolled up - and how this is all made in No string required to keep this Prosciutto Wrapped Chicken rolled up! This is two dishes that just happens to be made in one pan.

Steps to make Prosciutto wrapped scallop with dirty rice:

1. First wrap scallops with prosciutto.
2. Small dice peppers, onions, peach, and the mango.
3. Prepare rice by placing it in sauce pot with two cups of water, the basil and parsley and cook over medium heat until rice is tender. Allow to set 2 minutes before stirring. Season with salt and pepper to taste.
4. On a charbroiler or in a sautee pan with a little oil and salt and pepper, sear the top and bottom of the scallops.
5. Place the cooked scallop on top of the rice, and cover with mango peach chutney. Garnish with scallions and enjoy.

This is more method than recipe. Make as many or as few as you need. When butter is melted add the scallops. Make sure there's enough room between the scallops so that they sizzle rather than steam. The prosciutto gets a nice crunch to it, but also melts in your mouth.

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