You are here:

Breaded anchovies and scallops wrapped in prosciutto

Matthew Fort from Market Kitchen
Enjoy a tapas-style plate of crumbed anchovies with parsley and juicy scallops in wild boar prosciutto by Darren Brown and Matthew Fort

Breaded anchovies and scallops wrapped in prosciutto

Method

1. For the scallops: individually wrap each scallop in a slice of prosciutto and hold together with a toothpick.

2. Heat a griddle pan and drizzle with olive oil. Cook the wrapped scallops for 2-3 minutes on each side. Squeeze over a little lemon juice halfway through.

3. For the anchovies: heat a pan of vegetable oil. Mix the breadcrumbs and parsley together.

4. Individually dip the anchovies in the egg, then the breadcrumbs. Cook in the hot oil for a few minutes until brown and crisp. Remove from the oil and drain on kitchen paper. Serve with the scallops.

Comments add a comment

Be the first to add a comment...

Serves: 2

Prep: 5 min
Cook: 10 min

Ingredients

For the scallops

6 Scallops
6 wild boar prosciutto
Olive oil, for frying
1 squeeze lemon juice

For the anchovies

vegetable oil, for deep frying
2 handfuls breadcrumbs
1 handful fresh Parsley, finely chopped
8 fresh anchovies, bones removed
2 Eggs, lightly whisked