Scallops, Prosciutto, Watercress & Squash
Scallops are wrapped in prosciutto ham and served with watercress and butternut squash purées in this simple yet enticing scallops recipe from Mark Dodson.
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Ingredients
- 12 scallops
- 4 slices of prosciutto
- 250g of butternut squash, peeled and sliced
- 175ml of double cream
- 375g of watercress, a handful reserved for garnish
- 1 knob of butter
- salt
- pepper
- 2 tsp olive oil
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