Scallop, Shiitake and Prosciutto Skillet Surprise

Ingredients

• 12 fresh shiitake mushroom caps
• 4 tablespoons olive oil
• 100 g prosciutto, chopped into very thin strips
• 1/2 jalapeno pepper, seedless
• 300 g fresh scallops, sliced in half
• 3 tablespoons clam juice
• salt, in moderation
• endive, leaves cleaned and washed

Directions

1. 1

   Cut mushrooms into 4 or 6 pieces and cook in skillet with 3 tablespoon of olive oil. Add prosciutto, jalapeno and clam juice. Continue cooking for another 5 minutes. Remove from the skillet and set aside.

2. 2

   In the same skillet, add scallops with 1 tablespoon of olive oil and caramelize quickly. Add preparation obtained in step 1 and mix well. Season with salt and let mixture warm for 1 or 2 minutes, stirring constantly.

3. 3

   Serve in endive leaves as appetizers. As en entrée, arrange about 24 of these appetizers on a serving plate and heat in oven preheated to 375 F for about 3 minutes.

4. 4

   Chef's Tip : For a complete meal, add 50 ml of cream (15 %) to preparation obtained in step 2 and mix with cooked linguine. Sprinkle with finely chopped coriander and serve with steamed broccoli.