5.) Prosciutto Wrapped Sea Scallops – Almond Gazpacho, Spring Onion and Aged Sherry
For a contribution from the United States, Parke Ulrich, executive chef of San Francisco’s iconic Waterbar, brings SeafoodSource readers this delectable scallop presentation. The Philadelphia native's passion for excellence and dedicated advocacy of sustainably-sourced seafood and fresh, local, organically-grown produce are the guiding forces of Waterbar's daily-changing menu.
Americans are blessed with many wild and farmed sustainable sources of scallops, coming in a huge variety. Ulrich said.Ulrich has chosen to pair the scallops with the heartiness of prosciutto and a subtle almond and grape gazpacho.
Prosciutto Wrapped Sea Scallops – Almond Gazpacho, Spring Onion and Aged Sherry (Serves 4)
Ingredients:
Almond Gazpacho
- ¼ cup Green grapes
- ½ cup almonds soaked overnight in water and drained
- teaspoons Amaretto Di Saronno liquor
- 1 small clove garlic
- ¼ cucumber, chopped
- ½ slice Stale bread, crusts removed
- 2 tablespoons cup extra virgin olive oil
- 1 teaspoon, Sherry Vinegar, to taste
- Salt to taste
Scallops
- ounces sliced Prosciutto
- 12 U10 Sea scallops, trimmed of muscle
- Canola oil, for cooking
- 2 cups spring onion, cut in half lengthways, then sliced to form half moons
- 1 tablespoon extra-virgin olive oil
- 1 cup cooked quinoa
- 2 tablespoons Aged Sherry Vinegar
- 1 ounce toasted Almonds, rough chopped
- 1 ounce Agretti micro greens
- 1 ounce edible flowers
Serve with dinner rolls or preferred bread and seasonal vegetable.
Methods:
- To make the gazpacho, puree the first five ingredients in a blender. Gradually add olive oil with motor running. Season to taste with sherry vinegar and salt. Strain through a chinois or fine sieve. Set aside.
- To prepare the scallops, preheat oven to 350°F. Cut the sliced prosciutto into strips the same width as the scallops, and wrap around the outside. Pre-heat a medium sized oven proof sauté pan over medium high heat. Add canola oil to coat pan and then the spring onions. Season with salt and pepper and toss gently. Cook until tender, place onions on separate plate and refrigerate to stop the cooking.
- Return pan to high heat, add olive oil and sear the scallops quickly on each side then place in oven and cook to desired doneness, about 5-7 minutes. While the scallops are cooking, warm the onions with the quinoa, and season with a little of the vinegar.
- To serve, place a mound of the onion mixture in the center of each bowl. Pour gazpacho around and then place the scallops on top of the onions. Garnish by drizzling sherry vinegar around, then sprinkle crushed almonds, microgreens and flowers over the top.
