Grissini with prosciutto and scallops

by Ed Halmagyi


  • 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.

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