Ingredients Jump to Instructions ↓

  1. 4 thin slices prosciutto

  2. Drizzle of balsamic vinegar reduction

  3. 12 scallops

  4. 4 chicory leaves

  5. Small handful dill, chervil and chives , cut into batons

  6. 80g green beans , blanched, cut into small batons

  7. Drizzle of french vinaigrette

  8. salt and pepper

Instructions Jump to Ingredients ↑

  1. Crisp the prosciutto slices under a hot grill. Allow to cool slightly then cut into thin slices.

  2. Drizzle a little balsamic vinegar reduction on each plate. Combine the chicory leaves, mixed herbs and greens beans in a small bowl. Coat with a drizzle of vinaigrette and arrange over the balsamic reduction.

  3. Season the scallops with salt and pepper. In a very hot pan, sear the scallops until just cooked, 1 minute on each side.

  4. Place the scallops over the chicory and arrange the prosciutto slices on top.


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