Capesante Recipe

Time30m

Serves2

day boat scallop* · brovada · prosciutto di san daniele · tropea onion

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Ingredients

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1
Prepare the Ingredients
Rinse the scallops under cold water and pat them dry with a paper towel. Slice the Tropea onion thinly and set aside.
2
Cook the Brovada
In a small pot, bring water to a boil. Add the brovada and cook for about 10 minutes until tender. Drain and set aside.
3
Sauté the Onion
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced Tropea onion and sauté for 5-7 minutes until they are soft and slightly caramelized.
4
Prepare the Scallops
Season the scallops with salt and black pepper. In the same skillet, add another tablespoon of olive oil and increase the heat to high.
5
Sear the Scallops
Add the scallops to the hot skillet and sear for about 1-2 minutes on each side until they are golden brown and cooked through. Remove from the skillet and set aside.
6
Serve
On a plate, layer the cooked brovada and sautéed onions. Top with seared scallops and drape slices of prosciutto di San Daniele over the scallops. Garnish with chopped fresh parsley before serving.