Scallops and Prosciutto Frazzles in Parmesan Baskets
with Truffle Oil
recipe has come from the Porcini Online shop:.
is what they had to say about this recipe:
quite spectacular dinner party starter. It's
very easy to do and tastes great. All the ingredients
can be prepared in advance and assembled just
as the scallops cook. This recipe is from Mark
Greenfield - Executive Chef at Highclere Castle".
fresh grated Parmesan cheese such asParmigiano
4 slices of prosciutto or Denhay Farms Air
1 bag of ready to use small leaf salad
12 scallops seasoned with salt and pepper
a liitle Truffle Oil
a little olive oil
a few teaspoons of cream cheese
an oven to about 180 deg and these first stages
can be done well in advance.
a baking tray with olive oil and lay slices
of airdried ham or prosciutto on it. Bake
them just until they are crispy, remove from
the oven and put them to one side on some
kitchen paper to cool
the parmesan cheese into 4 circles on baking
parchment and bake gently until melted and
golden, no more otherwise it may go bitter.
cooked remove them from the oven and allow
to cool for just 20-30 seconds. Whilst they
are still pliable, lift the circles of parmesan
off with a spatula and form them over upturned
teacups to make a basket shape! Now with the
hardest part done you can finish the dish
at the last moment.
a dry frying pan to medium hot. Whilst it
is warming, take four plates and put a half
teaspoon of cream cheese into the centre and
use it to stick the parmesan basket in place.
each basket two/thirds full with salad leaves.
Snap each piece of the frazzled ham in half
and arrange that also in the baskets.
that the pan is hot, add a teaspoon of olive
oil to the pan and fry the seasoned scallops
for just 2 minutes on each side.
3 scallops in each basket and finish with
a drizzle of truffle oil