12 large scallops, washed and patted dry
6 slices prosciutto, cut in half
1 tbsp butter
1 tbsp cooking oil
6 cups lettuce mix
3/4 cup carrots, shredded
Balsamic vinaigrette
Add butter and oil to a sautée pan over medium high heat. Wrap scallops in prosciutto and sautée several minutes on each side until scallop is cooked and prosciutto is crisped.
Arrange lettuce mix and carrots on individual serving plates, drizzled with balsamic vinaigrette to desired taste and top with scallops.
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