Noix de Saint-Jacques enrobées de prosciutto, au beurre citronné et au persil

Ingrédients

• 24 cherry tomatoes on the vine
• 24 small scallops cleaned
• 12 slices prosciutto each cut into 2
• 3 tbsp extra-virgin olive oil
• 3 tbsp butter
• 2 cloves garlic finely chopped
• 1 lemon juiced and zested
• a small bunch flat-leaf parsley finely chopped

Préparation

1. 1

   Heat the oven to 180c/fan 160c/gas 4. Arrange the tomatoes on a baking tray and season. Bake for 20 minutes, remove from oven and set aside. Reduce the heat to 120c/fan 100c/gas ½.

2. 2

   Put one scallop on each piece of prosciutto, roll up tightly and secure with a toothpick. Heat a frying pan until very hot. Add the olive oil and sear the scallops until the prosciutto is browned and crisp on both sides. Keep warm in the oven while searing the rest.

3. 3

   Add the butter and garlic to the pan and cook for 2 minutes on a low heat. Add the lemon rind and juice and heat through. Add the parsley. Serve the scallops with the tomatoes and the garlic butter drizzled over.