Scallop, Shiitake And Prosciutto Skillet Surprise
- 12 fresh shiitake mushroom caps
- 4 tablespoons olive oil
- 100 g prosciutto, chopped into very thin strips
- 1/2 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 entree, 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.
shiitake mushroom, olive oil, thin strips, pepper, fresh scallops, clam juice, salt, endive
Taken from www.food.com/recipe/scallop-shiitake-and-prosciutto-skillet-surprise-292657 (may not work)