If you’re getting in a rut with your recipes, help is here!
Chef Jennifer McCullough was back on Live at 9 to show us how to make scallops three ways!
Seared Scallops with Balsamic, Crispy Prosciutto & Cauliflower Purée
(Serves 4)
1 head of cauliflower (I used green)
12 scallops
4 slices prosciutto
Balsamic vinegar
Parsley
Cream
Butter
Salt and Pepper
Steam cauliflower until very soft. Drain. Purée in food processor with 1/4 cup cream and 2 T butter until smooth. Season with salt and pepper. Add more cream/butter if needed
Balsamic- needs to be very thick, like a syrup. Reduce on stove to thicken if needed
Prosciutto – place in dry on on medium heat. Cook until crispy.
Scallops- rinse, dry, season with salt and pepper. Heat a combination of oil and butter on high heat. Add scallops. Turn after 1-2 minutes. Scallops should only take 3-4 minutes total to cook. They will be crispy and golden on outside and soft on the inside.
To Plate: Spoon cauliflower in center of plate. Top with three scallops. Place broken pieces of prosciutto in between scallops. Drizzle a small amount of balsamic around plate.
Garnish with parsley. Enjoy!
