Description

Pan seared parma prosciutto wrapped diver scallops with gorgonzola polenta & cipollini vinaigrette tapenade.

Ingredients

• 4  Each Diver Scallops, U-10
1
• 1  Table Spoon(s) Canola Oil
2
• 4  Each Prosciutto, sliced paper thin
3
•  To Taste Salt & Freshly Ground White Pepper
4

Directions

1. Carefully wrap each scallop with a slice of prosciutto (do not cover the top or bottom of the scallop)
2. Heat canola oil in a heavy saute pan on high heat
3. Season scallops with salt & pepper
4. Place scallops in the saute pan and cook each side until crisp golden brown, approximately 2 minutes on each side
5. Place a generous dollop of Gorgonzola Polenta in the center of each plate
6. Place two scallops on top of the Polenta
7. Place a small amount of Cippolini Vinaigrette on each scallop

I sometimes like to add a small salad of Micro Greens lightly dressed with Citrus & Olive Oil and a drizzle of Balsamic Glaze. Enjoy!