Prosciutto-Wrapped Scallops with Creamy Polenta and Arugula

Introduction

If you’re looking for an elegant yet easy-to-make dinner, Prosciutto-Wrapped Scallops with creamy polenta and fresh arugula is the perfect choice. This dish combines tender, seared scallops wrapped in crispy prosciutto, served over a bed of velvety polenta, and topped with peppery arugula and a zesty lemon drizzle. It’s a restaurant-quality meal you can whip up at home in just 35 minutes—perfect for date nights or a special treat for yourself.

this Recipe

Why You’ll Love This Recipe

Key Benefits

• Quick & Easy: Ready in under 40 minutes, making it perfect for busy weeknights
• Elegant Presentation: Looks fancy enough for dinner parties but simple to make
• Budget-Friendly Options: Scallops can be swapped for shrimp to suit your budget
• Freezer-Friendly: Can be prepped in advance for a hassle-free meal

Taste & Texture

• Tender & Juicy: The scallops stay succulent inside while the prosciutto adds a delicate crunch
• Creamy & Comforting: The polenta provides a rich, smooth contrast to the crispy scallops
• Fresh & Zesty: Arugula and lemon zest add a bright, peppery finish

Dietary Attributes

• Egg-Free & Nut-Free: Suitable for those with dietary restrictions
• Customizable: Easily adapted for gluten-free diets with minor tweaks

Ingredients & Substitutions

Ingredient List

For the Polenta:

• 2 cups milk
• ½ cup whole-grain cornmeal (coarsely ground)
• ¼ teaspoon salt

For the Scallops:

• 1 tablespoon olive oil (+ 1 teaspoon, divided)
• ¼ teaspoon lemon zest
• 6 dry-packed scallops (or substitute shrimp)
• 4 thin slices of prosciutto
• 2 handfuls of freshly grated parmesan cheese
• 1 bunch arugula
• 3 sprigs thyme

Notes on Quality

Opt for dry-packed scallops to ensure a better sear and avoid excess moisture. Choose high-quality, thinly sliced prosciutto for optimal crispness. Whole-grain cornmeal gives the polenta a hearty texture and rich flavor.

Possible Substitutions

• Shrimp can replace scallops for a budget-friendly option
• Use almond milk or broth for a dairy-free version
• Try basil or parsley instead of thyme for a different flavor profile

Step-by-Step Instructions

For the Polenta:

1. Heat the milk in a small pot over high heat. Once it begins to boil, reduce the heat to low.
2. Gradually whisk in the cornmeal and add the salt. Keep on low heat, stirring occasionally, until the milk is fully absorbed and the polenta is tender, about 15 minutes.

For the Scallops:

• Mix the lemon zest with 1 tablespoon of olive oil and set aside.

• Tear the prosciutto into smaller pieces and wrap them around each scallop.
• Heat 1 teaspoon of olive oil over medium heat in a skillet. Place the scallops with an unwrapped side touching the pan to ensure a good sear. Cook for about 2 minutes until golden brown, then flip and cook for another 5 minutes until firm.
• Divide the polenta onto two plates, sprinkle with parmesan, and top with fresh arugula. Drizzle with the lemon-infused olive oil and top with the scallops.

Expert Tips & Tricks

Best Practices

• Use a heavy-bottomed pot for the polenta to avoid scorching
• Ensure the scallops are dry before wrapping them in prosciutto to achieve a crispy texture
• Allow the scallops to rest for a minute before serving to retain their juiciness

Common Mistakes

• Overcooking the scallops can make them rubbery, so watch the timing carefully
• Adding cornmeal too quickly can result in lumps—whisk slowly and steadily
• Not seasoning the polenta well enough can leave it bland, so taste and adjust as needed

Time-Saving Tips

• Prepare the polenta ahead of time and reheat with a splash of milk
• Use pre-grated parmesan cheese for quicker assembly
• Wrap the scallops in prosciutto in advance and store in the fridge until ready to cook

Serving Suggestions

Pairings

• Serve with roasted asparagus or a fresh garden salad
• Pair with a side of crusty bread to soak up the creamy polenta

Presentation Ideas

• Garnish with extra thyme sprigs and a sprinkle of parmesan for a gourmet touch
• Use a wide-rimmed plate to give the dish an elegant restaurant-style appearance

Beverage Pairings

• A crisp white wine like Sauvignon Blanc complements the richness of the dish
• For a non-alcoholic option, try sparkling water with a lemon twist

Storage & Reheating

Leftover Storage

Store leftover scallops and polenta separately in airtight containers in the fridge for up to 3 days. The scallops should not be frozen, but the polenta can be stored in the freezer for up to 2 months.

Reheating Methods

• Reheat polenta on the stove with a little milk to restore its creamy texture
• Warm scallops gently in a skillet over low heat to avoid overcooking

Frequently Asked Questions

Substitutions & Adjustments

Can I use frozen scallops? Yes, just ensure they are thoroughly thawed and patted dry before cooking for the best texture.
Can I make this dish gluten-free? Yes, simply ensure your cornmeal is certified gluten-free.

Troubleshooting

My polenta turned out too thick. What can I do? Add a little warm milk and stir to loosen it up.
The scallops are not browning properly. Why? Make sure your pan is hot enough before adding the scallops and avoid overcrowding the pan.

Variations & Customizations

Dietary Adaptations

• Make it dairy-free by using plant-based milk and skipping the parmesan
• Swap prosciutto for turkey bacon for a lighter version

Flavor Twists

• Add a touch of garlic to the polenta for extra flavor
• Sprinkle red pepper flakes for a bit of heat

Seasonal/Holiday Versions

• Incorporate roasted butternut squash in the fall for a seasonal touch
• Serve with a cranberry relish for a festive holiday meal

Conclusion

Prosciutto-Wrapped Scallops with creamy polenta and arugula is an indulgent yet simple dish that’s sure to impress. Whether you’re making it for a special occasion or just treating yourself, this recipe delivers on flavor, texture, and elegance. Give it a try and let me know how it turns out in the comments. If you love this dish, check out my other delicious recipes like Valentine’s Day Stuffed Mushrooms, Heart-Shaped Caprese Skewers, or Mini Spinach and Feta Puffs.

For more inspiration, follow me on Pinterest at Cooking with Callie and pin your favorite recipes.

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