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Ingredientes
- use the diced prosciutto that comes in 4 ounce containers. This labor-saver also boosted the prosciutto
- the tablespoon of wine that was supposed to go into each gratin dish. Finally, the original recipe called for using
- 6 tbsp. unsalted butter at room
- temperature
- 6 cloves of garlic, minced
- 1 large shallot, sliced thin
- 2 oz. of diced Prosciutto di Parma
- 4 tbsp. fresh Italian Parsley,
- chopped plus more for garnish.
- 2 tbsp. fresh lemon juice
- 1 tsp. Freshly Ground Pepper
- 6 tbsp. Extra Virgin Olive Oil
- 2 lbs. fresh Nantucket Bay Scallops
- Place 6 (6 inch round gratin dishes
View Full Recipe at CHEWING THE FAT
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 228g | |
| Calories 1368 | |
| Calories from Fat 1326 | 97% |
| Total Fat 150.37g | 188% |
| Saturated Fat 55.01g | 220% |
| Trans Fat 0.0g | |
| Cholesterol 183mg | 61% |
| Sodium 23mg | 1% |
| Potassium 228mg | 7% |
| Total Carbs 10.14g | 3% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.08g | 1% |
| Protein 2.49g | 4% |
