Prosciutto di Parma wrapped scallops with a pear salad.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with Prosciutto di Parma.
Scallops
INGREDIENTS
- 4-5 scallops
- Prosciutto di Parma, sliced thin
- Olive oil
- Sea salt
METHOD
- Sous vide scallops with a touch of olive oil and seas salt at 125f for 30 minutes. Cool in an ice bath. Remove scallops and wrap in thinly sliced prosciutto.
- Toss mixed greens in a bowl with a drizzle of olive oil and a splash of white balsamic vinegar, salt, and pepper.
- Plate scallops with sliced pear, mixed greens, a drizzle of olive oil and finish with a touch of sea salt.
