Prosciutto-wrapped Sea Scallops

Submitted by Udo Mueller, Executive Chef, Coral Ridge Country Club, Fort Lauderdale, Fla.

by C&RB Staff (editor@clubandresortbusiness.com)
October 2007
 

Serves 4   

Amt Ingredient
12 each scallops (U 10)
6 slices prosciutto (thinly sliced)
2 each fennel bulbs, thinly sliced
1 tbsp. carrot, brunoise
 toothpicks
  
(for vinaigrette for the fennel)
Amt Ingredient
3/4   cup white balsamic vinegar
1/2   cup honey
1 1/2 cups olive oil blend (25/75)
3 tbsp. basil leaves, chopped
1 pinch salt and white pepper, to taste

(for the tomato curry vinaigrette; makes 1 qt.)
Amt Ingredient
8 ozs. chopped shallots
1 oz. chopped ginger
1/2 oz. chopped garlic
1 tsp. tomato paste
2 each tomato, concasse
1 tsp. curry powder
1/4 tsp. turmeric
1/2 tsp. cumin
1/2 oz. rice vinegar
1 1/2 cups olive oil
1/2 each jalapeno pepper, brunoise
to taste salt and black pepper
    
Procedure:
• Wrap the scallops with the prosciutto and secure with the toothpicks.
• Sauté the scallops on both sides for a couple of seconds; transfer onto a sheet pan and finish in preheated oven at 450˚F for 3 to 5 minutes.

For the vinaigrette:
• Place all of the ingredients, except the basil, in a blender and blend for approx. 5 seconds; season to taste and add the basil.

For the curry vinaigrette:
• Saute the shallots until translucent; add garlic, ginger and jalapeno.
• Add tomato paste; let cool down.
• In a blender, combine the tomatoes, curry, turmeric, cumin, vinegar and oil.
• Whisk the tomato mixture to the shallot mix. Season to taste. Serve at room temperature.

Final assembly:
• Place the thinly sliced fennel and carrots in a bowl and dress with the vinaigrette.
• Place on center of the plate, and arrange the scallops around it.