Castella Imports

Scallops with Goat Cheese & Crispy Prosciutto


4 Thin Slices of Proscuitto
16 Scallops with Shells (roe and beards removed)
2-3 Tbsp. Aegean Extra Virgin Olive Oil
1 Tbsp. Chopped Flat Leaf (Italian Parsley)
½ Tsp. Sea Salt Flakes
3 ½ Oz. Goat Cheese (crumbled)
2 Tbsp. Castella Balsamic Vinegar of Modena


  1. Cook the proscuitto under a hot grill (broiler) until crisp, then drain on paper towels and break into small pieces.  Place the scallops on two baking trays.  Combine the oil and parsley in a small bowl and season with sea salt and cracked black pepper.  Brush the scallops with the oil mixture.
  2. Cook the scallops in batches under a hot grill for 2-3 minutes, or until they are tender.  Top the scallops with the goat cheese, proscuitto and a drizzle of balsamic vinegar.
  3. Carefully transfer the scallops from the trays onto serving plates lined with rock salt – the shells will be very hot.  Serve with cocktail forks to avoid messy fingers.
This recipe makes 16 servings.

Courtesy of "Quick & Easy Appetizers"