"cybercat" > wrote in message
...
>
> "Theron" > wrote
>>
>>This, from food network is a much better dish. We do this frequently, in
>> >fact just this week.
>
>
>
>>Prosciutto-wrapped Scallops
>
> I think I would prefer bacon, though we never know until we try, do we?
>
>
>>1/4 cup chopped sun-dried tomatoes
>>2 tablespoons chopped fresh basil leaves
>>2 tablespoons chopped pitted black olives (about 10 olives)
> ?1/4 cup extra-virgin olive oil
>>12 medium scallops
>>1/4 teaspoon salt
>>1/4 teaspoon freshly ground black pepper
>>12 slices prosciutto
>>2 cups arugula
>>1 1/2 tablespoons balsamic vinegar
> [...]
>
> One of the things that made the dish I had at Bonefish so good was the
> fresh, spicy, sweetness of the mango chutneyin contrast to the bacon. I
> don't care for sundried tomatoes, but the rest of this recipe looks okay.
> To each his own.
>
The primary difference is the substitution of the proscuitto. Proscuitto
doesn't have to be cooked, allowing the scalloped to be gently sautéed to a
warm through and through degree of doneness. As well we think proscuitto has
a more delicate taste, and marries itself to scallops a bit better. As we'd
both agree, I'm sure, these are two different scallop recipes, one not
necessarily better or worse than the other. We may try the bacon. Along that
line, what kind of bacon did you use, "Plain old" or "gourmet"?

Ed