Archive for February 13th, 2009


  • 7-8 larg e scallops (these were about 1 oz each!)
  • 7-8 Prosciutto slices
  • 3 cups Arugula
  • 1 ripe tomato
  • 10 cauliflower florets
  • 1 tsp olive oil
  1. Dry scallops well and wrap tightly with prosciutto and hold in place with a toothpick.
  2. Preheat griddle to high, and place prosciutto wrapped scallops on. Cook until grill marks appear (about 1-2 minutes each side, depending on how large scallops are). Turn 45° to get the great grill marks shown in the photo! Note that wet scallops will not allow grill marks, scallops must be bone dry to get this to happen.
  3. Plate 1 1/2 cups of arugula on each plate, arrange with sliced tomatoes, cauliflower florets, and 3-4 scallops.
  4. Drizzle with Balsamic and olive oil.
  5. Enjoy!

Serves 2

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