SCALLOP, SHIITAKE AND PROSCIUTTO SKILLET SURPRISE

Scallop, Shiitake and Prosciutto Skillet Surprise image

Provided by Boomette

Categories Peppers

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

12 fresh shiitake mushroom caps
4 tablespoons olive oil
100 g prosciutto, chopped into very thin strips
1/2 jalapeno pepper, seedless
300 g fresh scallops, sliced in half
3 tablespoons clam juice
salt, in moderation
endive, leaves cleaned and washed

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 207.3, Fat 14, SaturatedFat 2, Cholesterol 18, Sodium 337.5, Carbohydrate 11.5, Fiber 1.2, Sugar 2.5, Protein 10