PROSCIUTTO-WRAPPED SCALLOPS NESTED IN RATATOUILLE
Steps:
- First prepare the ratatouille: Slice aubergine in half-inch slices, sprinkle with salt and place over paper towels (to absorb the bitter juice). Let sit for 30 minutes. Heat a generous amount of olive oil in a large deep pan over medium-high heat. Add 2 garlic cloves, either chopped or pressed and 3 finely chopped onions. Heat until translucent. Then add roughly chopped courgettes, bell pepper, and aubergine. Let cook for approx. 10 minutes, adding more olive oil and stirring as necessary. Rougly chop tomatoes and add, turning down heat to medium and seasoning to taste. Let stew for as long as possible (ratatouille actually tastes best the next day). Prepare the scallops: Tear Prosciutto slices into long 1-2 inch wide pieces. Wrap one piece around each scallop and spear with rosemary sprigs to hold them together. Sprinkle with sea salt and pepper. Heat olive oil and a splash of truffle oil in a skillet over high heat. Add 1 chopped clove of garlic. When oil temperature is high enough (but not smoking!) add the scallops (fish side down). Then add a generous splash of Royal Tokaji. Let the scallops caramelize (the bases should be a lovely dark brown color) before turning. A few minutes per side. Meanwhile, boil squid ink tagliatelle for 3 minutes (al dente). Add with a spider spoon to the ratatouille (with a touch of the pasta water) and continue to stir. Finally, add the scallops (removing the rosemary skewers) to the ratatouille and pasta pan and stir for a few minutes so they can absorb the flavors. Serve on a plate: ratatouille as the base, followed by a small nest of pasta (optional) and finally the carmelized scallops resting on top.
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Sulman Saleem
[email protected]This dish was a bit too expensive to make for a regular meal.
Mst. Rahi Akter
[email protected]I would make this dish again, but I would make a few changes. I would use less prosciutto and I would cook the scallops for a shorter amount of time.
Bibek Gurung
[email protected]Overall, I thought this dish was just okay. It wasn't bad, but it wasn't anything special either.
Ajju Rao
[email protected]This dish was a bit too time-consuming to make for a weeknight meal.
Jean Valner simeon
[email protected]I found this dish to be a bit too salty. I think it would be better with less prosciutto.
UDU DANCE CREW OFFICIAL
[email protected]The scallops were a bit overcooked, but the ratatouille was delicious.
gul andaz
[email protected]This dish was a bit bland for my taste. I think it could have used more seasoning.
CG FamTeam
[email protected]I love the combination of flavors in this dish. The salty prosciutto, the tender scallops, and the sweet ratatouille all come together perfectly.
M Bati Tube
[email protected]This dish was a bit time-consuming to make, but it was worth it. The scallops were tender and flavorful, and the ratatouille was divine.
Ahmed Sahriar
[email protected]The scallops were cooked to perfection and the ratatouille was delicious. I will definitely be making this dish again.
Adress Khan
[email protected]These scallops were amazing! The prosciutto added a nice salty flavor, and the ratatouille was the perfect accompaniment.
Saru Kandel
[email protected]I've made this dish several times now, and it's always a crowd-pleaser. The scallops are always cooked perfectly, and the ratatouille is a great way to use up leftover vegetables.
Daria Isaenko
[email protected]This dish was surprisingly easy to make, and the results were impressive. The scallops were cooked perfectly, and the ratatouille was flavorful and delicious.
ronga
[email protected]My family loved the contrast between the crispy prosciutto and the tender scallops. The ratatouille was also a hit, with its vibrant colors and flavors.