Prosciutto-Wrapped Scallions
Tender spring onions wrapped in prosciutto, sautéed until they’re browned and crispy, drizzled with a tangy homemade vinaigrette.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Prosciutto-Wrapped Scallions
Prep Time20 Minutes
Servings4
0Ingredients
2 bunches of scallions, cleaned and trimmed
4 thin slices of prosciutto
2 tablespoons olive oil
FOR THE ANCHOVY VINAIIGRETTE: 3 anchovy fillets, minced
1 tablespoon Dijon mustard
1 small shallot, minced
1 tablespoon lemon juice
2 tablespoons white wine vinegar
¼ cup olive oil
Salt, to taste
Pepper, to taste
Directions
- Lay out slices of prosciutto. Gather 3-4 scallions per prosciutto slice; wrap the prosciutto around the white and lower green parts of each bunch of scallions.
- In a large sauté pan, heat olive oil to medium heat. Arrange wrapped scallions in pan. Cook, turning occasionally, until prosciutto is brown on all sides.
- Remove from pan; place on serving dish and drizzle with vinaigrette to serve
- FOR THE ANCHOVY VINAIGRETTE: In a medium bowl, combine the anchovies, Dijon mustard, shallots, lemon juice and white wine vinegar.
- Slowly pour in olive oil, whisking until combined. Season with salt and pepper.
20 minutes
Prep Time
0 minutes
Cook Time
4
Servings
Directions
- Lay out slices of prosciutto. Gather 3-4 scallions per prosciutto slice; wrap the prosciutto around the white and lower green parts of each bunch of scallions.
- In a large sauté pan, heat olive oil to medium heat. Arrange wrapped scallions in pan. Cook, turning occasionally, until prosciutto is brown on all sides.
- Remove from pan; place on serving dish and drizzle with vinaigrette to serve
- FOR THE ANCHOVY VINAIGRETTE: In a medium bowl, combine the anchovies, Dijon mustard, shallots, lemon juice and white wine vinegar.
- Slowly pour in olive oil, whisking until combined. Season with salt and pepper.