Pan Seared Sea Scallops With Crispy Prosciutto
Servings
1 227-g. serving
Prep Time
30 minutes
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Ingredients
- 170 g. Prosciutto Ham
- 1 Tbsp. Gordon Choice Liquid Pan and Grill Oil
- 2 ct. Sea Scallops, 8-10 ct./0.5 kg.
- 28 g. Markon Ready-Set-Serveā Spinach
- 14 g. Radicchio, trimmed and chopped in 2.5 cm. pieces
- 43 g. Recipe: Fennel Cream Sauce, warmed
Recipe Preparation
PREPARE THE SEA SCALLOPS WITH CRISPY PROSCIUTTO:
- Slice the prosciutto ham into 14 g. pieces on an electric slicer.
- Dry the prosciutto in a food dehydrator.
- Add oil to a heated sautƩ pan.
- SautƩ the scallops on both sides until golden, cooking to desired doneness.
- Remove from the pan and keep warm.
- Add the spinach and radicchio to the heated pan. Cook and toss until slightly wilted.
- Place the wilted spinach and radicchio in the centre of the warmed serving plate.
- Add the scallops.
- Ladle fennel cream sauce around the vegetables.
- Place the crispy prosciutto ham on top.
English 
French 
