Рецепт Diver Scallops with Monte's Ham Original Glaze
As
you know, I own a ham company that makes an all-natural ham that I am extremely
proud of. And along with the ham comes
the glaze that I created years ago when I baked my first ham. Monte’s Ham Original Glaze is a luscious
mixture of real Dijon Mustard, Organic Brown Sugar and Seville Orange Marmalade
along with a top-secret spice blend. For
all of those who, no matter what the reason, cannot, will not or do not eat
Ham, I’d highly recommend the glaze. And if you stick with me, there’s a
special offer at the end of this post that I hope will tempt you to try
it. The glaze is terrific on carrots,
great on salmon or ribs and a must-have with my ham. It also turned out to be a terrific pairing
with some large Diver Scallops I saw in the market. And it took so little time to
prepare, it qualifies as an ideal under 30 minute weeknight meal.
These
scallops were huge—in fact 8 of them weighed in at just under a pound. As you can see, I plated four a serving. Next time, I think I would pull back and
serve three a piece. That would be a perfectly adequate portion for this
dish. I’ve served spinach and scallops
before so that was a logical thing to do here.
I also sautéed some Proscuitto ‘cubetti’, those ¼ inch squares that come
in 4 oz. containers from Citterio. This
gave a salty bite and contrasted to the sweetness of both glaze and
scallops. Here’s the recipe and below
it a special invitation to try Monte’s Ham Original Glaze:
Recipe for Divers Scallops with Monte’s
Glaze:
Total Time: 20 minutes. Serves 4.
12 Divers Scallops, a little over a
lb., serving 3 large scallops to each diner.
- 4 ounces of Prosciutto “Cubetti” or
- a ¼ think slice of Prosciutto diced.
- Salt and Freshly Ground Pepper
- ½ cup dry white wine like Sauvignon
- Blanc
- 3 tablespoons unsalted butter
- 3 tablespoons Monte’s Ham Original
Glaze
1 lb. of baby spinach, sautéed.
In a large skillet, heat the olive
oil and add the Prosciutto.
Cook over moderate heat until
prosciutto is just cooked through,
about 3 minutes. Using a slotted spoon, transfer prosciutto to
a small plate.
If there is less that 1 tbsp. of
fat in the sautee pan, add another tbsp. of olive oil.
Season the scallops with salt and
pepper. Add them to the skillet and cook
them over moderately high heat until they are browned, 3 minutes. Turn the scallops and added the onion to the
pan. Cook over moderate heat until the
scallops are just cooked through, 3 minutes longer. Transfer the scallops to a plate.
Add the wine to the skillet and
bring to a simmer over moderate heat, scraping the brown bits with a wooden
spoon. Add the butter and the Monte’s
Ham Original Glaze to the pan, shaking until the sauce is thickened.
5. Arrange a bed of spinach on each
plate. Sprinkle the prosciutto over the
spinach and then arrange 3 scallops atop the spinach. Spoon the Monte’s Ham Original Glaze sauce
over each scallops, drizzling it over the spinach as well. Serve at once.
Your invitation to try Monte’s Ham Original Glaze.
To thank you for your support and
readership of Chewing the Fat,
We’d like to send you two jars of
Monte’s Ham Original Glaze for the price of one. We'll waive the handling charges too! All you need to do is to click on
this link, http://www.montesham.com/the-purist/ enter your information and when prompted, enter the
following code: CTFBOGO
Unfortunately, we cannot ship to
our Canadian or Overseas readers
but you can of course, send Monte’s
Ham anywhere in the mainland US.