This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Mic Food and FOH.
Prosciutto Wrapped Scallops
6-10 ea. Scallops
2 ea. Sheets of prosciutto
Transglutaminase for dusting
Align the prosciutto sheets side by side with one lightly overlapping the other. Dust with transglutaminase.
Place cleaned, dry scallops on their side in a single file line and wrap the scallops into a cylinder. Best to do on top of cater wrap using the ends as handles rolling and tightening. Set aside and refrigerate.
When ready to cook, sear in a cast iron pan and baste with butter. Should be done in about 2-3 minutes.
1 cup Frozen Pure and Simple Steamed Yuca
1 qt. Tomato sauce
1 tbsp. Capers
½ cup Olives
1 cup White beans cooked
1 cup Shaved fennel
½ cup Tomatoes
Render bacon and remove fat (or don’t) and throw in frozen yuca. When they start to brown at 3-4 minutes, add all ingredients except tomato sauce and a few fennel shavings for garnish.
Deglaze with white wine of choice. Cook 2-3 minutes and add tomato sauce.
Bring to boil then remove from heat. Season to taste.