Scallop, Shiitake and Prosciutto Skillet Surprise
photo by breezermom
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 12 fresh shiitake mushroom caps
- 59.16 ml olive oil
- 100 g prosciutto, chopped into very thin strips
- 1 jalapeno pepper, seedless
- 300 g fresh scallops, sliced in half
- 44.37 ml clam juice
- salt, in moderation
- endive, leaves cleaned and washed
directions
- Cut mushrooms into 4 or 6 pieces and cook in skillet with 3 tablespoon of olive oil. Add prosciutto, jalapeno and clam juice. Continue cooking for another 5 minutes. Remove from the skillet and set aside.
- In the same skillet, add scallops with 1 tablespoon of olive oil and caramelize quickly. Add preparation obtained in step 1 and mix well. Season with salt and let mixture warm for 1 or 2 minutes, stirring constantly.
- Serve in endive leaves as appetizers. As en entrée, arrange about 24 of these appetizers on a serving plate and heat in oven preheated to 375 F for about 3 minutes.
- Chef's Tip : For a complete meal, add 50 ml of cream (15 %) to preparation obtained in step 2 and mix with cooked linguine. Sprinkle with finely chopped coriander and serve with steamed broccoli.
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Reviews
-
For me, the "surprise" is how well this turned out! This is very unusual, and sure to please the adventurous palate! The instructions didn't say to finely chop the jalapneo, so I did it anyway. It made enough for 2 endives and serves 4-6 as an appetizer. Thanks, Boomette! Made for <b>Newest Zaar Tag</b>.
RECIPE SUBMITTED BY
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