Seared Scallops with Basil Creamed Corn and Crispy Prosciutto
Ingredients
- Handful fresh basil leaves
- 1/2 cup extra-virgin olive oil
- 1/2 shallot, chopped
- 1 tablespoon butter
- 2 cups heavy cream
- 6 ears corn, kernels cut from the cob
- Sugar
- 2 tablespoons chopped fresh basil
- 2 tablespoons canola oil
- 12 large (U-10) dry scallops
- 1 to 2 thin slices prosciutto, baked on a baking sheet until crispy
Instructions
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