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Emeril's Prosciutto Wrapped Scallops With Blood Orange Gastrique
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Please copy/paste the following text to properly cite this HowStuffWorks article:
Planet Green, Team. "Emeril\u0027s Prosciutto Wrapped Scallops With Blood Orange Gastrique" 29 November 2011. HowStuffWorks.com. <http://recipes.howstuffworks.com/emerils-prosciutto-wrapped-scallops-recipe.htm> 25 May 2012.
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Planet Green
YIELD 2 appetizer portions
INGREDIENTS
| 1 sliced | shallot |
| 2 cups | orange juice |
| 1 | blood orange, juiced |
| ½cup | granulated sugar |
| 2 tablespoons | rice wine vinegar |
| Pinch | of salt |
| 4 | day boat scallops |
| 4 thin | slices prosciutto |
| 2 tablespoons | olive oil |
PREPARATION:
For the gastrique
- Combine the first six ingredients in a small saucepan over medium high heat. Bring to a boil and then reduce to a simmer. Once the mixture has reduced by half (about 15 minutes), turn off the heat and prepare the scallops.
For the scallops
- In a medium sauté pan over high heat, add the olive oil. In the meantime, wrap one piece of prosciutto around each scallop. Place the wrapped scallops in the saut&ea pan and cook for 2 minutes per side.
To serve
- Drizzle a tablespoon of the gastrique on each plate, top with two scallops and drizzle another tablespoon over the scallops. Serve immediately.
*Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices.
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Meat
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