Chef Blais on Scallops with Prosciutto

Top Chef All-Stars Winner, Chef Richard Blais is a successful chef, restaurateur, James Beard nominated cookbook author and television personality. So you can imagine how excited we were to have him step into the Shamrock Foods kitchen to create a series of recipes using the Shamrock Family of Brands.

Yield: 1 portion

6-8 ea Pier 22® Seafood Company Scallops
2-3 ea Creminelli Prosciutto, 12 months aged
2 tbsp Meat Glue
2 tbsp Shamrock Farms® Butter
2 ea Markon® Garlic Cloves, crushed
2 ea Markon® Thyme Sprigs
1 cup Markon® Tomatoes, chopped
1 ea Markon® Shallot, sliced ¼ inch thin, pickled
1 ea Markon® Arugula (small handful)
½ ea Markon® Baby Fennel, sliced ¼ inch thin and shocked in ice water
20g Salt

3 cups Cider Vinegar
1 cup Red Wine Vinegar
1 cup Sugar
1 cup Water
1 tsp Salt

Mix all ingredients in a sauce pot over high heat until sugar dissolves. Remove from heat and let cool slightly, 2-3 minutes. Pour warm pickling liquid over sliced shallot.

1. Clean scallops and line prosciutto slices on a flat surface, slightly overlapping.
2. Sprinkle meat glue on all sides of scallops and place in a straight row on top of positioned prosciutto.
3. Carefully and tightly wrap prosciutto around “loin” of scallops.
4. Wrap tightly in plastic wrap and refrigerate overnight.
5. Sear scallops wrapped in prosciutto over high heat and baste with butter, garlic, and thyme. Slice loin into even portions.
6. In a small mixing bowl, mix tomato with shallot, fennel, arugula, and white balsamic.