Wow your guests with your impressive hosting skills and your great taste in food with these scallops wrapped in prosciutto and butternut squash purée. They’ll be begging you for the recipe.
4 slices of prosciutto
9 ounces of butternut squash, peeled and sliced
¾ cup of heavy cream
13 ounces of watercress, a handful reserved for garnish
1 knob of butter
2 teaspoons olive oil
Peel and cut butternut squash into 12 discs from the barrel. (We’ll use the bulbus/trimmings end to make the purée). Add discs into a covered pan with seasoning, water and a good bit of butter.
For the purée, cook the trimmings in lightly salted water until the discs are nice and soft.
Drain the water and return the discs to the pan (the remaining water will evaporate).
Add ¼ cup of the heavy cream to the pan and bring to a boil.
Cook the cream until it reduces a bit.
Blend and season before running it through a through a sieve.
Blanch the watercress in lightly salted water for 10 mins or until it is noticeably soft. Drain the water and add ½ cup of heavy cream to the pan. Once again, bring to boil so the cream reduces slightly. Blend and season before running through a sieve.
Wrap a strip of prosciutto onto each scallop. You should be able to wrap a few scallops with one piece of the prosciutto. Use toothpicks to keep them in place.
Pan fry the scallops in olive oil (2 tsp) until golden on both sides.
Make purée warm with a quick reheat.
- Remove toothpicks and plate scallops. Dress with the purées and garnish with watercress.