Ingredients:

4 Thin Slices of Proscuitto
16 Scallops with Shells (roe and beards removed)
2-3 Tbsp. "LIRA" Extra Virgin Olive Oil
1 Tbsp. Chopped Flat Leaf (Italian Parsley)
1/2 Tsp. Sea Salt Flakes
3 1/2 Oz. Goat’s Cheese (crumbled)
2 Tbsp. "LIRA" Balsamic Vinegar
 



Method:

Cook the proscuitto under a hot grill (broiler) until crisp, then drain on paper towels and break into small pieces.  Place the scallops on two baking trays.  Combine the oil and parsley in a small bowl and season with sea salt and cracked black pepper.  Brush the scallops with the oil mixture.

Cook the scallops in batches under a hot grill for 2-3 minutes, or until they are tender.  Top the scallops with the goat’s cheese, proscuitto and a drizzle of balsamic vinegar.

Carefully transfer the scallops from the trays onto serving plates lined with rock salt – the shells will be very hot.  Serve with cocktail forks to avoid messy fingers.

This recipe makes 16 servings.