Keto Prosciutto Wrapped Scallops with Cauliflower Puree
This easy keto scallop recipe is perfect for impressing visitors or that special loved one and ready in less than 30 minutes. Fresh, succulent scallops are wrapped in prosciutto and pan fried until juice and tender. Then they are placed on a bed of creamy cauliflower puree.
Equipment
- medium sized skillet
- food processor or immersion blender
- medium sized saucepan
Ingredients
For the Scallops
- 10 fresh scallops (large)
- 85g prosciutto ((3 oz))
- 1 tbsp olive oil
- 1 tbsp butter (grass fed if possible)
- 1 tbsp lemon juice
- zest of ½ a lemon
- 1 tbsp fresh parsley
For the Cauliflower Puree
- 250 g cauliflower (cut into small florets)
- 1 tbsp butter (grass fed)
- freshly ground salt and pepper
- 1 cup chicken stock (gluten free)
Instructions
Prepare the Cauliflower Puree
- Place short wooden skewers in water for 30 minutes while you start on the cauliflower puree.
- Remove any leaves from the cauliflower and chop into small pieces.
- Add the cauliflower and stock to a medium saucepan. Gently simmer for about 10 minutes. The stock should be partially absorbed.
- Drain any left over liquid, and then transfer to a food processor (or stick blender). Add the butter, salt, and pepper. Process until very smooth.
- Cover with foil while you prepare the scallops.
Scallops
- Dab the scallops with a paper towel so they are completely dry. Heat olive oil in a large fry pan on a medium to high heat.
- Wrap prosciutto around the scallops and secure each one with a skewer.
- Season with salt and pepper, then add to the pan in a clockwise direction. The scallops should be sitting in the oil. Pan fry for 1 to 2 minutes on each side or until the scallops are golden.
- Remove from the heat and allow to rest for 1 to 2 minutes.
- Add the butter to the fry pan and the lemon juice. Stir constantly until it turns brown, then remove from heat.
To Plate
- Divide the puree between two plates. Delicately place 5 prosciutto scallops onto the puree. Drizzle with the lemon butter and sprinkle with fresh parsley.
- Finish with lemon zest, and season with sea salt and freshly ground pepper. Serve immediately.
Notes
- These prosciutto wrapped scallops should be served immediately, otherwise they can lose their tenderness if left too long.