Grissini with prosciutto and scallops
Italian cuisine is a food for people who know how to live. Is it any wonder we Australians have fallen in love with it?
- 12 grissini
- 200g shaved prosciutto
- 12 scallops
- 1 eschalot, finely diced
- ¼ bunch dill, picked
- 1 lemon, juiced
- 2 Tbsp extra virgin olive oil
- salt and pepper
1 Wrap the grissini in prosciutto and arrange on plates.
2 Sprinkle the scallops with cooking oil and sear on a very hot griddle. For 10 seconds each side, until medium-rare. Arrange on top of the grissini and finish with eschalot, dill, lemon juice, olive oil, salt and pepper.