My wife, Ester, sent me an e-mail with this recipe. I couldn't resist making it this Friday.It turned out terrific except I forgot to add the Rosemary.
Ingredients
6 slices of prosciutto, halved
6 sea scallops
1 tablespoon olive oil
Fresh Rosemary, finely chopped
1 tablespoon balsamic vinegar
1 tablespoon butter
Salt and pepper
1. Bring a nonstick skillet to medium heat.
2. Wrap each scallop with a slice of prosciutto. Secure with a toothpick and season with salt and pepper.
3. Add oil to the pan. Saute the scallops, turning once, until center is just cooked through. Remove from the pan and set aside.
4. Lower the heat to low and add the vinegar. Let reduce slightly then mix in butter. Season with rosemary, salt and pepper. Serve over scallops.
Sensei Tim Rosanelli
Maximum Impact Karate
(215) 249-3532
www.maximpactkarate.com
timrosanelli.blogspot.com
60situpschallenge.blogspot.com
Comments