Scallops, Prosciutto, Watercress & Squash - Great British Chefs
Scallops are wrapped in prosciutto ham and served with watercress and butternut squash purées in this simple yet enticing scallops recipe from Mark Dodson.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
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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