Prosciutto Wrapped Sea Scallops with Almond Gazpacho, Spring Onions and Aged Sherry

By Parke Ulrich, Executive Chef at Waterbar restaurant in San Francisco

Ingredients

Almond Gazpacho

¼ cup green grapes

½ cup almonds, soaked overnight in water and drained

2 teaspoons Amaretto Di Saronno liquor

1 small clove garlic

¼ cucumber, peeled and chopped

2 tablespoons extra virgin olive oil

1 teaspoon, sherry vinegar

¼ teaspoon salt

½ slice hard bread, crust removed

 

Scallops

2 ounces prosciutto, sliced thin

12 U10 sea scallops, trimmed

2 teaspoons canola oil

2 cups spring onions, cut in half lengthways, then sliced to form half moons

1 tablespoon extra-virgin olive oil

1 cup cooked quinoa

2 tablespoons sherry vinegar

1-ounce toasted almonds, chopped

1-ounce salad greens

Directions

1. Prepare gazpacho by combining grapes, soaked almonds, liquor, garlic and cucumber in blender; puree until smooth. With motor running, gradually add olive oil. Blend in sherry vinegar and salt.  Strain gazpacho through a chinois or fine sieve. Set aside.

 

2. To prepare the scallops, preheat oven to 350°F.

 

3. Wrap one piece of prosciutto around the outside of each scallop.

 

4. Warm a medium sized oven proof sauté pan over medium high heat; add canola oil. Add spring onions to oil and sauté, stirring gently, until onions are tender. Remove onions from pan, place on plate and refrigerate to stop the cooking.

 

5. Return pan to high heat; add olive oil and scallops. Seer scallops quickly on each side. Remove from stove top heat, place pan in oven and cook to desired doneness, about 5-7 minutes. 

 

6. While scallops are cooking, combine cooled onions with cooked quinoa. Add sherry vinegar and stir well.

 

7. 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. Sprinkle with chopped almonds. Serve with dinner rolls or preferred bread and seasonal vegetable.

Prosciutto Wrapped Sea Scallops with Almond Gazpacho, Spring Onions and Aged Sherry

Nutritional Information

Based on 4 servings.

Per serving:

Calories

580

Total Fat     

31g

Saturated Fat  

4g

Monounsaturated Fat

13g

Polyunsaturated Fat

6g

Cholesterol

25mg

Sodium

940mg

Carbohydrates

55g

Dietary Fiber      

8g

Protein

23g

Vitamin D

0mcg

Calcium

223mg

Iron

5mg

Potassium

589mg