Prosciutto & Scallop-Stuffed Fish

Serves 2

Notes from the Chef

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 as well with baked ham or crumbled bacon. I like the scallops, but less-expensive shrimp or crab will be just as delicious. My advice: Make it your own!

Ingredients

  • 2 Tbsp panko or unseasoned bread crumbs
  • 1 tsp chopped fresh parsley
  • 1/2 tsp chopped dill
  • Black pepper to taste
  • 2 (6-ounce) mild white fish fillets (haddock, cod)
  • 4 very thin slices prosciutto
  • 2 sea scallops
  • Juice and zest of 1/2 lemon
  • 1 Tbsp olive oil

Preparation

  1. Preheat oven to 400 F.
  2. Combine panko, herbs and pepper.
  3. Place fillets skin-side up, then add 1 slice of prosciutto to each fillet lengthwise. Place 1 scallop on each of the remaining slices of prosciutto, then roll it up to make a tight package. Place a rolled scallop on each fish fillet so that the open ends will be rolled with the fillet. Roll it up, then secure it with a toothpick. Turn it on its side so the open end is showing.
  4. Combine the lemon juice, lemon zest and olive oil. Drizzle the mixture over the fish, then top with the panko mixture.
  5. Bake the fish for 20- 25 minutes or until the fish is fully cooked and browned on the top. Remove the toothpicks before serving.

Nutritional Information per Serving

  • 4 g Net Carbohydrates

Source: Ward Alper, the Decadent Diabetic

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.

Seafood

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