Pan-fried Scallops with Crisp Prosciutto, Asparagus and Herby Salsa Verde

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Preparation info
  • Serves

    2

    • Difficulty

      Medium

    • Ready in

      15 min

Appears in
China Modern: 100 Cutting-Edge, Fusion-Style Recipes for the 21st Century

By Ching-He Huang

Published 2006

  • About

If you have a good local fishmonger, there’s nothing more impressive than sweet, pan-fried fresh scallops as a main or as an appetizer. I love the Chinese style of cooking scallops, steamed in bamboo baskets with a dash of soy and ginger dressing – very minimalist, very delicious. However, for the East-West theme, I thought to try pan-fried scallops with crispy prosciutto, blanched asparagus and salsa verde on the side. The asparagus and the salsa provide a delicate herby accompaniment and