Scallop, Shiitake and Prosciutto Skillet Surprise

Recipe by Boomette
READY IN: 20mins


  • 12
    fresh shiitake mushroom caps
  • 4
    tablespoons olive oil
  • 100
    g prosciutto, chopped into very thin strips
  • 12
    jalapeno pepper, seedless
  • 300
    g fresh scallops, sliced in half
  • 3
    tablespoons clam juice
  • salt, in moderation
  • endive, leaves cleaned and washed


  • 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.