Scallop Sandwiches

• 2 teaspoons olive oil divided
• 6 sea scallops
• 2 apricots
• 2 slices prosciutto
• 1/4 cup whole milk yogurt Greek style
• 1 1/2 teaspoons seasoned rice vinegar
• salt
• pepper
• pea shoots or any sprout for garnish

1. Pat scallops dry and sear in 1 T. olive oil in saute pan over medium high heat until browned and cooked through. In the meantime thick slice the apricots and grill the slices in a stovetop grill pan in the remaining olive oil until nice and hot and slightly browned.
2. In a small bowl whisk together the yogurt, vinegar and salt and pepper.
3. Lay out proscuitto on a cutting board and cut into squares that will fit nicely on the scallops.
4. Build your sandwiches by cutting the scallops in half to resemble a bun. Place a slice of prosciutto on the bottom half, top with a slice of apricot then place the top half of the scallop on top. Drizzle with the yogart sauce, secure the sandwich with a toothpick and garnish with pea shoots..

olive oil, scallops, apricots, milk yogurt, rice vinegar, salt, pepper, shoots

Taken from www.yummly.com/recipe/Scallop-Sandwiches-1672141 (may not work)