Green Haricot Vert Soup
With Prosciutto-Wrapped Scallops
Ingredients (Serves 4)
- 1 lb fresh haricot vert green beans
- 1/2 large yellow onion, julienned
- 3 quarts water
- 1 cup extra virgin olive oil
- Sea salt
- Fresh cracked white peppercorn
- 5 U10 scallops
- 5 thin slices Italian prosciutto
Preparation
In a pot, boil the onion in 3 quarts of water until tender. Add cleaned haricot verts and simmer for 10 minutes.
Remove vegetables with a skimmer and transfer to a blender. Season with salt and white pepper, and begin blending slowly while gradually adding olive oil to emulsify.
Adjust the soup’s consistency by adding some of the reserved cooking liquid. Keep warm.
Wrap each scallop in prosciutto. Sear them in a hot skillet until golden, then finish in a 300°F oven for 2 minutes.
Serve soup in warm bowls, garnished with the prosciutto-wrapped scallops and a few steamed haricot verts tossed with olive oil.
Wine Pairing
Castello di Bossi Chianti Classico Riserva Berardo 2018
This bold yet refined Chianti Classico balances the savory scallops and the vegetal sweetness of haricot verts.
Estimated Nutrition Facts (per serving)
- Calories: ~290
- Fat: 20g
- Carbohydrates: 8g
- Protein: 18g
- Cholesterol: 35mg
- Sodium: 300mg