Yield 4 portion at 4 ounces x serving.
1 lb of fresh haricot vert beans
1/2 large yellow onion
3 quart of water
1 cup of extra virgin olive oil
sea salt
fresh cracked white peppercorn
5 each U10 size scallops
5 half sliced of Italian "Prosciutto".

Green haricot vert soup with "prosciutto"wrapped scallops


Clean the onion and cut it julienne, add them with the three quarts of water in a regular pot, bring to a soft boil and boil the onion until tender, add the clean and wash haricot vert into it and let it simmer everything for about ten minutes, with a large skimmer scoop the beans and the onion and put it in a blender with salt and the fresh cracked white pepper corn, turn on the blender on the low spinning, then gradually increase the speed and poor in the extra virgin olive slowly not all at once, adjust the consistency of this pure' by adding some of the cooking water. Keep it warm. Take a large U10 size fresh scallops, wrapped with prosciutto, seared first in very hot skillet and then let it rest in the hot oven at 300 F for 2 minutes, garnished the green haricot vert soup with the baked prosciutto wrapped scallops, and some steamed haricot verts tossed with olive oil.
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