Scallops, with charred leek, prosciutto, sage butter and lemon zest

Scallops, with charred leek, prosciutto, sage butter and lemon zest

Serves as a starter for 6

 

I love this recipe, its one that gets your guests thinking WOW. I like the theatre of scallops as they are a perfect parcel to pick up and devour. The best part is this recipe is super easy! I have suggested 2 scallops per person, but I usually eat four myself, so I’ll leave that one with you

 

1  Dozen Scallops – remove from shell and keep the shell
100g  Prosciutto – cut into strips
1  Leek – cut in1/2cm rings
1  Bunch sage – separate into sprigs
50g  Butter
6  Tablespoons olive oil
1  Lemon – juice and zest

 

METHOD:

  1. Heat a small pan to med-high, once hot fry the prosciutto until crisp remove from pan, leaving the oil.
  2. In the same pan add half the oil and sear, the leek rings until golden and tender 3-4 minutes on medium heat. Remove from pan
  3. Add sage to pan and cook until slightly crisp, but still green. Turn off the heat and add the butter to the pan, the residual heat will melt the butter. Season well with salt and pepper
  4. In a larger pan add the scallops and cook for 2-3 minutes, until golden, but not overcooked or dry
  5. Plate up by placing the scallops back in the shell, add a leek ring to each scallop. Then evenly disperse the crispy prosciutto, sage leaves, lemon zest and top with the butter from the sage pan and squeeze of lemon juice, season. Serve immediately.

 

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