Proscuitto | I Can Cook That

Seared Scallops with a Champagne Vanilla Butter Sauce

Cooking for your Valentine on February 14th and looking for something really different and fun? This recipe from Emeril Lagasse is perfect for a romantic dinner. I really wasn’t sure what to expect with Vanilla and Scallops, but it highlights the sweetness of scallops nicely. I paired this with a champagne risotto based on a recipe from Giada de Laurentiis to make this recipe for Seared Scallops with a Champagne Vanilla Butter Sauce.

Ingredients:

For the risotto:

2 thin slices prosciutto
3 cups reduced-sodium chicken broth
1 tablespoon olive oil
1 shallot, finely chopped
1 garlic clove, minced
3/4 cup Arborio rice
3/4 cup Champagne
1/4 cup freshly grated Parmesan
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

For the Scallops:

2 tablespoons minced shallots
1 cup dry brut Champagne
1/2 vanilla bean, split and scraped
1/2 cup heavy cream
1/2 cup (1 sticks), cold unsalted butter cut into small pieces, plus 1 tablespoon
1 1/2 teaspoons salt
3/4 teaspoon freshly ground pepper
10 jumbo sea scallops, cleaned
1 tablespoon olive oil
2 tablespoons chopped fresh chives

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Prosciutto Wrapped Figs

Oh how I love fresh figs! They are in season late summer into the fall and I recently spotted some Black Mission Figs at my grocery store. I’ve used fresh figs as a dessert (Grilled Mission Figs with Mascarpone and Spiced Honey) and as a main dish (Prosciutto, Fig, and Arugula Flatbread) in previous recipes so I decided to do a quick and really simple appetizer or hors d’oeuvres recipe this time around.

These are exactly what the title says, figs wrapped in prosciutto and roasted until the figs are warm and juicy and the prosciutto is crispy.

Ingredients (serves 6):

1 dozen figs
6 thin slices of prosciutto, sliced in half lengthwise
salt and pepper, to taste

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Curly Endive, Prosciutto & Mozzarella on Bruschetta

This week, I received curly endive as part of my CSA. Curly endive, also known as frisée (French for “curly”) is really not one of my favorites; it’s really quite bitter. I tend to usually push the endive to the side when it comes in a salad. I thought it was about time I gave this poor green a chance to enter my repertoire. I found this recipe on Food Network, a Giada De Laurentiis recipe.

Ingredients:
1 baguette, sliced into 10 pieces
2 tablespoons extra-virgin olive oil
20 pieces of curly endive
1 7-oz ball of fresh water-packed mozzarella cheese, drained, cut into 10 thin slices
10 thin slices prosciutto
2 tablespoons Red Wine Vinaigrette

Ingredients for Vinaigrette:
1/4 cup red wine vinegar
1/8 cup fresh lemon juice
1 teaspoon honey
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup olive oil

Preheat the oven to 350 degrees. Arrange the bread slices on a baking sheet. My baking sheets were dirty so I used a cake pan (whatever works). Brush the olive oil over the bread slices and bake until crisp, about 15 minutes.

Take 2 pieces of curly endive and 1 slice of cheese and wrap with one slice of prosciutto.

While waiting for the bread to finish, make your vinaigrette. Add all ingredients except the olive oil to a bowl and whisk.

Slowly add in the olive oil in a slow steady stream until emulsified.

When the bread is finished, arrange on a platter. Top each piece of bread with a prosciutto roll and drizzle with the vinaigrette.

The prosciutto and mozzarella work well with the bitterness of the endive. These would be a great appetizer at a party, assuming you’re willing to share. (Yes, it really is that tasty!)