Scallop, Shiitake and Prosciutto Skillet Surprise

“This is a recipe I got at my grocery store. Each week they do recipes and let us taste. This one tastes so good that I had to share with you all. Hope you'll enjoy if you try it. It's not written the quantity of servings so I guess 4. If you try it, tell me how many serving you got and I'll edit it. Same thing for preparation and cooking time.”
READY IN:
20mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 12 fresh shiitake mushroom caps
  • 59.16 ml olive oil
  • 100 g prosciutto, chopped into very thin strips
  • 1 jalapeno pepper, seedless
  • 300 g fresh scallops, sliced in half
  • 44.37 ml clam juice
  • salt, in moderation
  • endive, leaves cleaned and washed

Directions

  1. Cut mushrooms into 4 or 6 pieces and cook in skillet with 3 tablespoon of olive oil. Add prosciutto, jalapeno and clam juice. Continue cooking for another 5 minutes. Remove from the skillet and set aside.
  2. In the same skillet, add scallops with 1 tablespoon of olive oil and caramelize quickly. Add preparation obtained in step 1 and mix well. Season with salt and let mixture warm for 1 or 2 minutes, stirring constantly.
  3. Serve in endive leaves as appetizers. As en entrée, arrange about 24 of these appetizers on a serving plate and heat in oven preheated to 375 F for about 3 minutes.
  4. Chef's Tip : For a complete meal, add 50 ml of cream (15 %) to preparation obtained in step 2 and mix with cooked linguine. Sprinkle with finely chopped coriander and serve with steamed broccoli.

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