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 the prosciutto delivers an unforgettable smoky flavor and texture.
© 2006 Ching-He Huang. All rights reserved.