Prosciutto-Wrapped Scallops Nested In Ratatouille

• 12 scallops
• 6 large very thin slices of prosciutto di Parma
• rosemary sprigs
• olive oil
• truffle-infused olive oil
• a splash of Royal Tokaji (Hungarian dessert wine)
• a few cloves of garlic
• 1 large aubergine
• 2 medium bell peppers
• 3 onions
• selection of various tomatoes (different sizes and colors are best)
• 12 baby courgettes
• squid ink (black) tagliatelle (optional)
• herbes de provence
• sea salt & freshly ground pepper (for seasoning)

1. First prepare the ratatouille:
2. Slice aubergine in half-inch slices, sprinkle with salt and place over paper towels (to absorb the bitter juice). Let sit for 30 minutes.
3. Heat a generous amount of olive oil in a large deep pan over medium-high heat. Add 2 garlic cloves, either chopped or pressed and 3 finely chopped onions. Heat until translucent. Then add roughly chopped courgettes, bell pepper, and aubergine. Let cook for approx. 10 minutes, adding more olive oil and stirring as necessary. Rougly chop tomatoes and add, turning down heat to medium and seasoning to taste. Let stew for as long as possible (ratatouille actually tastes best the next day).
4. Prepare the scallops:
5. Tear Prosciutto slices into long 1-2 inch wide pieces. Wrap one piece around each scallop and spear with rosemary sprigs to hold them together. Sprinkle with sea salt and pepper. Heat olive oil and a splash of truffle oil in a skillet over high heat. Add 1 chopped clove of garlic. When oil temperature is high enough (but not smoking!) add the scallops (fish side down). Then add a generous splash of Royal Tokaji. Let the scallops caramelize (the bases should be a lovely dark brown color) before turning. A few minutes per side.
6. Meanwhile, boil squid ink tagliatelle for 3 minutes (al dente). Add with a spider spoon to the ratatouille (with a touch of the pasta water) and continue to stir. Finally, add the scallops (removing the rosemary skewers) to the ratatouille and pasta pan and stir for a few minutes so they can absorb the flavors.
7. Serve on a plate: ratatouille as the base, followed by a small nest of pasta (optional) and finally the carmelized scallops resting on top.

scallops, parma, rosemary sprigs, olive oil, truffleinfused olive oil, dessert wine, garlic, aubergine, bell peppers, onions, selection, baby courgettes, tagliatelle, herbes, salt

Taken from www.epicurious.com/recipes/member/views/prosciutto-wrapped-scallops-nested-in-ratatouille-1229683 (may not work)