prosciutto wrapped scallops, seasonal puree & green beans

Before my second class I went to the market intending on making a white fish with a vegetable puree. Since the fish market oddly closes and reopens at 3PM, I went ahead and bought one large sweet potato, 4 large new potatoes, and 3 large carrots.

After class we went to the market to buy the fish. They didn't have what we wanted BUT they did have Saint Jacques... "Parfait"

Prepping for dinner:

The toothpicks made it a TON easier to flip them in the skillet, all while keeping the prosciutto in place.

Mhmm... olive oil, garlic, scallions... and soon to be a white white cream sauce.

Yum.......... This is my favorite way to prepare scallops thus far.

This was an impromptu recipe but I feel like it went pretty well. These are my ideas of each measurement!

Ingredients for 3:

12 scallops

pepper

2 packages of prosciutto (14 slices)

2 garlic cloves

4 tablespoons olive oil

4 tablespoons chopped scallions

2 cups of white wine

3-4 tablespoons cream

Directions:

Mince the garlic and chop the scallions. Cut the roe off the scallops and wash under cold water. Lightly season them with pepper only. After seasoned, wrap each scallop in a folded slice of prosciutto. You can secure them with a toothpick although it isn't necessary. Once they are prepared, heat olive oil in a large skillet on medium-high heat. Once the skillet is hot, add the minced garlic and scallions. Saute for 1-2 minutes. Place the prosciutto wrapped scallops in the skillet cooking on one side for 2 minutes or until golden brown. Flip and repeat. Once they are mostly cooked through, add the white wine and the cream. Serve.