Grilled Scallops with Carrot and Prosciutto

Grilled Scallops with Carrot and Prosciutto

YIELDS: 2 Servings PREP TIME: 5 mins COOK TIME: 15 mins TOTAL TIME: 20 mins

1 cup cubed pumpkin
1 cup chopped carrots 
1 tbsp freshly grated ginger 
1-2 tbsp fresh orange juice 
8 oz scallops, rinsed and trimmed 
Thinly sliced prosciutto or Iberian ham
1 leek, rinsed and thinly sliced 
2 tbsp olive oil 
Salt and pepper, to taste 
Tools 
Large pot 
Steamer basket 
Large bowl
Immersion blender 
Grill
Large skillet 
Cutting board 
Knife

  1. Steam the pumpkin and carrots for 10-15 minutes, until tender. 
  2. Transfer to a bowl, add the ginger and orange juice, then purée with an immersion blender until smooth. (You may need to add a bit more orange juice to reach a smooth consistency.) 
  3. Keep warm until ready to serve. 
  4. While the pumpkin and carrots steam, caramelize the leeks: Heat the olive oil in a large skillet over medium heat. 
  5. Add the sliced leeks and season with salt and pepper. 
  6. Cook, stirring often for 10-15 minutes, until the leeks are soft, golden brown, and caramelized. Remove from pan and cover to keep warm. 
  7. Pat the scallops dry, season with salt, and place on a well oiled, preheated grill or grill pan. 
  8. Cook the scallops for about 2 minutes (without touching them) then carefully flip and cook for another minute or two. 
  9. To serve, place several individual spoonfuls of the purée onto a plate and top each with a seared scallop. 
  10. Top each scallop with a slice of prosciutto or Iberian ham, and finish with a sprinkle of the caramelized leeks. Enjoy your masterpiece!

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