YIELDS: 2 Servings PREP TIME: 5 mins COOK TIME: 15 mins TOTAL TIME: 20 mins

Impress your friends with this outrageously delicious recipe for Grilled Scallops with Carrot and Prosciutto inspired by Sebastian at Antic Grill in Bunyola!


1 cup cubed pumpkin
1 cup chopped carrots 
1 tbsp freshly grated ginger 
1-2 tbsp fresh orange juice 
8 oz scallops, rinsed and trimmed 
Thinly sliced prosciutto or Iberian ham
1 leek, rinsed and thinly sliced 
2 tbsp olive oil
Salt and pepper, to taste 

Large pot 
Steamer basket 
Large bowl
Immersion blender 
Large skillet 
Cutting board 


  1. Steam the pumpkin and carrots for 10-15 minutes, until tender. 
  2. Transfer to a bowl, add the ginger and orange juice, then purée with an immersion blender until smooth. (You may need to add a bit more orange juice to reach a smooth consistency.) 
  3. Keep warm until ready to serve. 
  4. While the pumpkin and carrots steam, caramelize the leeks: Heat the olive oil in a large skillet over medium heat. 
  5. Add the sliced leeks and season with salt and pepper. 
  6. Cook, stirring often for 10-15 minutes, until the leeks are soft, golden brown, and caramelized. Remove from pan and cover to keep warm. 
  7. Pat the scallops dry, season with salt, and place on a well oiled, preheated grill or grill pan. 
  8. Cook the scallops for about 2 minutes (without touching them) then carefully flip and cook for another minute or two. 
  9. To serve, place several individual spoonfuls of the purée onto a plate and top each with a seared scallop. 
  10. Top each scallop with a slice of prosciutto or Iberian ham, and finish with a sprinkle of the caramelized leeks. Enjoy your masterpiece!