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-ServeⓇ 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 sauté pan.
Sauté 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.

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