A rich and elegant appetizer. Seared scallops, crispy prosciutto and creamy mashed potatoes are drizzled with a delicate b...
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My husband has always been reluctant to eat scallops because he said the ones he had were grainy. I made this recipe using sea scallops and my husband went nuts! This recipe was absolutely delicious! He can't wait until we have it again!
My husband made these for an appetizer tonight and they were awesome. Great contrast in textures. He took the shortcut of boiling the potato and used fresh basil intead of chives. Also left out the almonds as he can't eat them but I think they would have been a great addition. I could not guess that there was soy sauce in the sauce. Really delicious.
Not sure if there is a substitution for this one. You may want to use a vegetarian bacon or make the recipe without the prosciutto! It will just be missing that "bacony flavor" and a bit of crunch or crispy texture.
To make up for the texture loss, you could make some Parmesan crisps or delicate crostini points. Here is a recipe for Roasted Eggplant Confit with Crostini that shows you how to make the crostini. I would just suggest to make the crostini a bit thinner.
Hope this helps!
I made this for my wife and neighbors tonight to great applause. I made it a main by just increasing the amount of potato & scallop. It was certainly rich enough to serve as a main with my pairing of the roasted glazed carrots recipe (also from rouxbe). Thanks!
A couple of questions here. I have all clad stainless cookware and only one small non-stick pan for eggs and one huge non-stick that I rarely use anymore. Would I be able to cook the proscuitto and potatoes in stainless cookware? What challenges will I face if I do? Also, I don't own a ricer but do have a food mill. Will that work for the potato?