Remove scallop foot and pat dry. Season with salt and pepper. Wrap with prosciutto. Saute 3 mins on each side or until golden brown.
Top with jerk seasoning and cook in the oven for an additional 5 mins.
PROSCIUTTO WRAPPED SCALLOPS
Yield: 2 Servings
Prep Time: 10 mins
Cook Time: 11 mins
Total Time: 21 mins
INGREDIENTS:
1/2 pound Sea Scallops
4 pieces Prosciutto, halves
Salt and pepper to taste
2 tbsp Canola oil
METHODS:
1. Preheat oven to 400 degrees F.
2. Take the foot off the scallops. Pat dry with paper towel. Season the scallops with salt and pepper.
3. Wrap with prosciutto.
4. In a saute pan on medium high heat, add 2 tablespoons canola oil. Add scallops and cook each side for no more than 3 mins or until golden brown.
5. Place scallops in a baking pan with a little fat(you can use the oil that was used to saute the scallops). Add a some of the jerk sauce on top of the scallops. Put in a 400 degree oven for 5 minutes. Remove from oven, blot on paper towel and rest for 2 mins. Serve with corn cakes and tomato sauce. Enjoy!
**NOTE: Depending on how much you like spicy you can add a lot or a little towards the end. You can also choose to marinate the scallops in the jerk sauce ahead of time.
Use handheld blender or food processor blend the tomato sauce until smooth. Little by little add the heavy cream. If the sauce is too thick add 1.5 cup of veggie or chicken stock, to loosen it up a bit. Strain through a fine mesh strainer for a much cleaner finish.
TOMATO CREAM SAUCE
Yield: 1 Pint
Prep Time: 5 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 25 mins
INGREDIENTS:
3 sprigs Rosemary
5 sprigs Thyme
487 g Tomatoes
¼ cup Heavy cream
3 cloves Garlic, minced
1 small Spanish or white onion, small diced
1 sprig Basil, leaves only
Dash of pure sugar cane sugar to taste
Salt and Pepper to taste
1 Bay leaf
½ tbsp Olive oil
METHODS:
1. Preheat the oven to 450 degrees f. In the meantime remove the tomatoes from the vine and wash them. Add them to a bowl and drizzle with olive, season with salt and toss. Line a baking pan or baking sheet with 3 sprigs rosemary and 3 sprigs garlic add the tomatoes and roast in the oven for 15 minutes. Remove, cool and peel off the skin.
2. In a medium size saucepan, on low heat, heat 2 tablespoons olive oil, add the onion and garlic cook until soft and have a slightly golden brown in color.
3. Add the peeled tomatoes, using a wooden spoon to break them into pieces. Add bay leaf, sugar, 2 sprigs thyme and basil. Cook for 45 minutes and very low heat. Season with salt and pepper.
4. Once the tomato sauce is finish remove from heat and set aside to cool. Discard the bay leaf and thyme sprigs. Using a handheld blend or a food processor puree the tomato sauce while slowly streaming the heavy cream in. If the sauce is too thick add 1.5 cups of veggie or chicken stock. Strain through a fine mesh strainer for a much cleaner finish. Taste and adjust seasoning with salt and pepper.
Measure all your ingredients. Separate the egg yolk from the white. Set aside. Sweat/cook onions and garlic together until soft, no color…cool. Add all the ingredients expect the white together in a bowl. Mix and set aside. In the mean time whisk egg white to a stiff peak, the white needs to hold it shape as shown in photo #4. Fold white into corn mixture until there no trace of egg white.
INGREDIENTS:
1/3 cup Polenta cornmeal or regular cornmeal
1 Egg, yolk and whites separated
2 clove Garlic, minced
2 Corn Ear, kernels removed
Canola or blended oil, as needed
Chives, dill, minced, as needed
¼ cup AP flour
½ tsp Baking powder
¼ cup Sour cream
Salt and pepper to taste
METHODS:
1. In a small sauté pan, heat ½ tsp canola oil, sauté the onions and garlic until soft and translucent, no color. Remove from heat and set aside until ready to use.
2. In a medium size mixing bowl, mix the sour cream, flour, baking powder and polenta together. Add the corn, chives, dill and onion mixture. Add the egg yolk and mix well. Season with salt and pepper. Set aside.
3. In the meantime add the egg white to a stainless steel bowl and whisk until you have a stiff peak. Using a rubber spatula fold the stiff egg whites into the corn mixture, be careful not to mix.
4. On medium heat, add enough oil to cover the bottom of a large fry pan. Using the measuring tablespoon add 1 ½ tablespoon of mixture into the hot oil and fry until you see air bubbles and the edge is firm.
5. Flip and cook until both sides are golden brown. Blot a paper towel.
JERK SAUCE BASE
Yield: 1 1/2 Quart
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
INGREDIENTS:
3 bunch Scallions, chopped
2 large Red onions, chopped
Handful of thyme
2 heads Garlic, peeled
Salt and pepper to taste
1 cup Vegetable stock
2 tbsp Olive oil
12 Scotch bonnet pepper, destemmed, deseeded
METHODS:
1. Preheat the oven to 425 degree f. In the meantime combine the scallions, thyme, garlic in a bowl. Season with salt and pepper, drizzle with olive oil and toss.
2. Place on a sheet tray and roast for 15 minutes. Remove from oven to cool.
3. In a blender or food processor, add 2 cups vegetable stock, roasted vegetable and pepper. Blend until the mixture is smooth.
JERK SAUCE MARINADE
Yield: 1/2 Pint
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
INGREDIENTS:
30 g Ginger
25 g Ketchup
12 g Pure sugarcane sugar
12 g Soy sauce
2 g Cinnamon, grounded
2 g Cloves, grounded
2 g Coriander, grounded
12 All spice berries, cracked
3 cloves Garlic
METHODS:
1. In a dry sauté pan toast the cracked berries until fragrant. Remove from heat.
2. Add the ketchup, sugar, cinnamon, cloves, coriander and soy sauce in a bowl and mix to combine.
3. Add the garlic, ginger and berries to a food processor, process until mixture forms a thick paste. Add the ketchup mixture and blend until smooth.
4. Take some of your jerk sauce base and add the marinade to it and mix well. Use it to season pork, seafood, shellfish, and poultry.
PROSCIUTTO WRAPPED JERK SCALLOP w/CORN CAKES in 0TOMATO CREAM SAUCE Remove scallop foot and pat dry. Season with salt and pepper. Wrap with prosciutto. Saute 3 mins on each side or until golden brown.
