Ingredients
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12
-
4
-
100
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1/2
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300
-
3
-
-
-
-
-
-
-
-
-
Directions
Scallop, Shiitake and Prosciutto Skillet Surprise, This is a recipe I got at my grocery store Each week they do recipes and let us taste This one tastes so good that I had to share with you all Hope you’ll enjoy if you try it It’s not written the quantity of servings so I guess 4 If you try it, tell me how many serving you got and I’ll edit it Same thing for preparation and cooking time , Amazing! I took the option in step 4 and served over linquine and had this for dinner super delicious! I added no salt none needed These simple ingredients turned into a gourmet meal that I will happily make again and serve to foodie guests! Boomie, you have a winner here
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Steps
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1
Done
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Cut Mushrooms Into 4 or 6 Pieces and Cook in Skillet With 3 Tablespoon of Olive Oil. Add Prosciutto, Jalapeno and Clam Juice. Continue Cooking For Another 5 Minutes. Remove from the Skillet and Set Aside. |
|
2
Done
|
in the Same Skillet, Add Scallops With 1 Tablespoon of Olive Oil and Caramelize Quickly. Add Preparation Obtained in Step 1 and Mix Well. Season With Salt and Let Mixture Warm For 1 or 2 Minutes, Stirring Constantly. |
|
3
Done
|
Serve in Endive Leaves as Appetizers. as En Entre, Arrange About 24 of These Appetizers on a Serving Plate and Heat in Oven Preheated to 375 F For About 3 Minutes. |
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4
Done
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Chef's Tip : For a Complete Meal, Add 50 Ml of Cream (15 %) to Preparation Obtained in Step 2 and Mix With Cooked Linguine. Sprinkle With Finely Chopped Coriander and Serve With Steamed Broccoli. |
