A delicious, elegant starter.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|18 sea scallops||2 garlic cloves, chopped|
|salt and freshly ground black pepper||3 tbsp chopped basil, parsley, and/or chives, plus more for garnish|
|2 limes||2 oz thinly sliced prosciutto, cut into strips|
|2 tbsp butter, melted|
Trim the small white muscle from the side of each scallop. Place 3 scallops in each of 6 scallop shells or ramekins. Season with salt and pepper.
Cut 1 lime into 6 wedges and set aside. Combine the butter, the juice of the remaining lime, the garlic, and basil. Divide evenly among the scallops. Sprinkle with the prosciutto strips.
Preheat the broiler. Broil the scallops in the shells for about 5 minutes, until they turn opaque. Sprinkle with additional herbs. Serve immediately with the lime wedges.
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