Seared Hokkaido Diver Scallops Recipe
Toasted Fregola, Ndjua, Fresh Corn, Crispy Proscuitto,Lemon
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Prosciutto
Preheat the oven to 400°F (200°C). Place the prosciutto slices on a baking sheet and bake for 10-15 minutes or until crispy. Remove from the oven and set aside.
- 2
Cook the Fregola
In a medium pot, bring salted water to a boil. Add the fregola and cook according to package instructions until al dente, approximately 8-10 minutes. Drain and set aside.
- 3
Sauté the Corn and Nduja
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the fresh corn and cook for 3-4 minutes until tender. Stir in the nduja and cook for an additional 2 minutes until well combined.
- 4
Sear the Scallops
Pat the scallops dry with paper towels and season with salt and black pepper. In the same skillet, add the remaining tablespoon of olive oil and heat over high heat. Sear the scallops for about 2-3 minutes on each side until golden brown and cooked through.
- 5
Combine and Serve
In a large bowl, mix the cooked fregola with the corn and nduja mixture. Serve the fregola on plates, topped with the seared scallops, crispy prosciutto, and a squeeze of fresh lemon juice.
