The West

Seared scallops on seaweed salad
Picture: Gerald Moscarda

Serves 4 as entree

80g prosciutto

1 big red chilli, seeded

1 tbsp olive oil

12 big scallops

100g seaweed salad (available good seafood outlets)

white balsamic vinegar

Cook the prosciutto and chilli in a frying pan until the prosciutto is crisp. Chop finely. Brush the scallops with oil and sear on a heated grill plate or barbecue for about 2 minutes (1 minute each side). To serve, place three small dollops of seaweed on each rectangular plate. Top with a scallop. Scatter with the prosciutto and chilli mixture, then drizzle with a little white balsamic vinegar.

The West Australian

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