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Wild Caught Jumbo Scallops with Shredded Sprouts & Prosciutto

Wild Caught Jumbo Scallops with Shredded Sprouts and Prosciutto

Serves 4 Time: 30 minutes Difficulty: Intermediate


  • 1 ½ pounds Scallops, U10’s work best
  • 1 ½ pounds Brussel sprouts, washed and finely sliced
  • 4 ounces prosciutto, diced
  • 3 cloves garlic, minced
  • 1 ½ tablespoons extra-virgin olive oil
  • ¼ cup Locatelli Pecorino Romano cheese
  • ½ lemon, juiced and zested
  • ¼ cup unsalted butter, divided
  • Sea salt and freshly cracked black pepper, to taste
  • Garlic powder, to taste


  1. In a medium mixing bowl, toss Brussel sprouts with olive oil, salt, black pepper, and garlic powder. Cover and set aside.
  2. Rinse and pat dry scallops. Drying the scallops will help them sear more evenly. Season with salt and pepper.
  3. Preheat Blackstone griddle to medium high heat, add 1 tablespoon butter, garlic, and prosciutto. Cook until garlic is fragrant, about 1 minute. Add sprouts and cook for 5 minutes, moving continuously with spatulas.
  4. While cooking the sprouts, melt 2 tablespoons butter on a clear section of the griddle. Add scallops and cook for 3-4 minutes on one side. Once the scallops have developed a crust, flip them over with a spatula. Add the lemon juice and 1 tablespoon of butter. Cook for another 3-4 minutes so that both sides are evenly seared.
  5. Divide Brussel sprouts onto 4 plates, serve scallops on top of the sprouts. Garnish with lemon zest and freshly grated Locatelli Pecorino Romano Cheese

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