Gratin of Nantucket Bay Scallops and Prosciutto Recipe

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Ingredients

use the diced prosciutto that comes in 4 ounce containers. This labor-saver also boosted the prosciutto
the tablespoon of wine that was supposed to go into each gratin dish. Finally, the original recipe called for using
6 tbsp. unsalted butter at room
temperature
6 cloves of garlic, minced
1 large shallot, sliced thin
2 oz. of diced Prosciutto di Parma
4 tbsp. fresh Italian Parsley,
chopped plus more for garnish.
2 tbsp. fresh lemon juice
1 tsp. Freshly Ground Pepper
6 tbsp. Extra Virgin Olive Oil
2 lbs. fresh Nantucket Bay Scallops
Place 6 (6 inch round gratin dishes

View Full Recipe at CHEWING THE FAT

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