»
S
I
D
E
B
A
R
«
Seared Scallops with Peas, Mint, and Bacon (Prosciutto?)
Mar 8th, 2017 by

I served it with a side of rice, mixed with parmesan cheese and parsley.

I served it with a side of rice, mixed with parmesan cheese and parsley.

My friend Ray, who owns a fishing boat in Gloucester, gave me a bag full of scallops on Saturday that were caught that day. I got around to cooking them Tuesday night and they were still fresher than anything you could buy at a reputable fish market.

The pea/mint mixture is sweet.

My wife, who doesn’t ordinarily like scallops, ate them all up saying they were better than lobster. And I’m not a big pea fan, but combined with the mint, the green puree made this dish sublime.

This recipe was billed as easy, quick, and good enough to serve to company, according to the Epicurious website. I agree, although it does dirty a few pots and pans. The recipe said it would take 22 minutes to make (This is a good timeline but don’t use it while you cook as ingredients aren’t included) and it took me about 30.

I didn’t have any bacon, so I used imported prosciutto instead. But other than that, I didn’t change a thing. So here’s a link to the recipe.

Cantaloupe Gazpacho With Crispy Prosciutto
Jul 28th, 2012 by

The French Riviera in Nice is a great summer spot with many wonderful flavors to explore.

The French Riviera in Nice is a great summer spot with many wonderful flavors to explore.

Our trip to southern France last week was inspiring, causing me to want to recreate several memorable meals we had in Nice.

This classic combination of sweet and savory is best delivered via soup spoon.

This classic combination of sweet and savory is best delivered via soup spoon.

So far I’ve recreated five of them. The first recipe I’m posting here was inspired by lunch at Le Comptoir where I was served a cold, gazpacho soup made from cantaloupe. The remaining four dishes were inspired by my favorite restaurant on our trip: La Zucca Magica (The Magic Pumpkin), which is a vegetarian Italian restaurant that combines fresh ingredients and flavors in fantastic ways. I’ll post those recipes over the next couple of weeks.

A Sweet and Savory Delight

Cantaloupe wrapped in prosciutto is often served as an appetizer but I’ve often thought it a bit clumsy to eat. You either have to pick it up with your fingers or use a fork and knife to cut through the slippery meat.¬†This recipe blends the two complementary flavors together and delivers the sweet, savory blend easily to your mouth via a soup spoon.

Ingredients:

  • Cantaloupe (1 very large melon, or 2 small ones, peeled and cubed)
  • Water (1/2 cup)
  • Shallots (1 tablespoon, minced)
  • Lemon juice (2 tablespoons)
  • Sherry cooking wine/vinegar (1 teaspoon)
  • Salt (preferably Kosher, 1/2 teaspoon)
  • Prosciutto (1/4 pound, thinly sliced)
  • Olive oil (2 teaspoons)
  • Fresh mint (4 teaspoons, chopped)
  • Black pepper (1/4 teaspoon)
  • Sun-dried tomatoes in olive oil (one for each bowl of soup).

What I did:

Place first six ingredients in a blender and process until smooth (don’t overdo it). You’ll need to do this in batches. Place in freezer to chill while proscuitto cooks.

Heal olive oil in a frying pan and cook prosciutto strips until crispy (about 5 minutes). Turn over as necessary. Drain on paper towels.

Ladle soup into bowls. Place sun-dried tomato in center. Place four strips of prosciutto coming out of the tomato like the rays of the sun. Sprinkle a little mint and pepper over the top of the soup. Serve cold.

Find more recipes in the Food section.

»  ¬©2010 RootsLiving; Substance: WordPress   »  Style: Ahren Ahimsa