Stuffed fish with Prosciutto & Scallop
Makes 2 servings
Net Carbohydrates 4g. per serving
Chef’s Note: Stuffing things like chicken, pork and fish takes them from “oh that’s nice “ to WOW with very little effort. Only your imagination and your pocketbook are your limitations. I use prosciutto in this recipe but it will work just a well with baked ham or bacon. I like the scallops but less expensive shrimp or crab will be just as delicious. Advice…make it your own!
2 TBSP. of panko or unseasoned bread crumbs
1 tsp. fresh parsley, chopped
½ tsp. dill, chopped
Black pepper to taste
2- fillet portions of haddock, cod or any mild white fish (about 6-7 ounces)
2- Sea scallops
4 – very thin slices of prosciutto
1- TBSP. olive oil
Juice and zest of ½ lemon
HOW TO PREPARE THE RECIPE:
Preheat oven to 400 degrees F.
Combine panko and herbs and pepper.
Place fillets shinned side up, Place a slice of prosciutto on each fillet along the length of the fillet.
Lightly dip each scallop in the olive oil and roll it in the crumb and herb mixture. Place 1 scallop on each of the remaining slices of prosciutto and roll to make a tight package. Place the rolled scallop on the fish so that open ends will be rolled with the fillet. Roll up and secure with a toothpick. Turn on its side Combine the lemon juice and remaining olive oil and drizzle it over the fish. Top with remaining panko and herb mixture. Bake the fish at 400 F. for 20- 25 minutes until the fish is fully cooked and browned on the top. Remove the toothpicks before serving.