SCALLOPS AND PROSCIUTTO

I AM HAPPY TO ANNOUNCE I HAVE A LOT OF DICEY EATS TO SHARE WITH ALL OF YOU FROM THE PAST TWO WEEKS.

SCALLOPS WITH CRIPSY PROSCIUTTO AND FENNEL

THE FIRST DINNER I WANT TO SHARE IS SEARED SCALLOPS WITH A BAKED PROSCIUTTO SHELL. TO GET MY PROSCIUTTO TO THIS UNUSUAL STATE I PLACED A RAMEKIN ON MY BAKING SHEET ONTOP OF MY SILICON MAT. I PLACED MY PIECE OF PROSCIUTTO OVER THIS AS I TUCKED IN THE SIDE TO FORM A BOWL. I LET THIS BAKE  FOR ABOUT 20 MINUTES UNTIL IT CRISPED UP AND KEPT ITS SHAPE. I SAUTÉED SOME SHAVED FENNEL WITH PEPERONCINI  AND OTHER SPICES UNTIL IT GOT TRANSLUCENT AND CARAMELIZED. 

FOR MY SCALLOPS I TOSSED THEM WITH SOME OLIVE OIL AND TARRAGON DIJON MUSTARD. I SEARED THESE OFF IN A HOT SKILLET TO GET A NICE CRISPY EXTERIOR WHILE KEEPING THE INSIDE MOIST TO PERFECTION. I ALSO ROASTED OFF SOME HEIRLOOM TOMATOES AND DRIZZLED SOME VILLA MANODORI BALSAMIC VINEGAR. THIS VINEGAR WAS CREATED BY FAMOUS ITALIAN CHEF MASSIMO BOTTURA OF MODENA, WHICH IS KNOWN FOR ITS BALSAMIC VINEGARS. I HAVE OTHER GREAT PRODUCTS FROM HIS VILLA MANODORI LINE WHICH YOU WILL SEE IN LATER POSTS.   

THIS PIE IS AN ITALIAN HERB AND GARLIC CRUST TOPPED WITH FRESH MOZZARELLA, GORGONZOLA DOLCE, CHERRY TOMATOES, BALSAMIC CIPOLLINI  ONIONS, MUSHROOMS AND SOPPRESSATA. THIS PIE ENDED UP BEING A RUSTIC SHAPE BUT STILL TURNED OUT AMAZING. 

DUCK PROSCIUTTO #2

FINALLY, MY SECOND DUCK PROSCIUTTO IS DONE. UNLIKE MY FIRST ATTEMPT WHICH ONLY HUNG FOR 13 DAYS I LET THIS ONE GO FOR 22 DAYS. THE EXTRA 9 DAYS  REALLY BROUGHT A LOT OF THE EXTRA MOISTURE OUT OF THE MEAT, WHICH IS WHY IT LOOKS SIGNIFICANTLY SMALLER THAN THE FIRST. 

I COVERED THE FAT IN A CAJUN SEASONING INSTEAD OF BLACK PEPPER WHICH I DID ON MY FIRST TRY. EVERYONE WHO HAS TASTED THIS SO FAR HAS ONLY ASKED FOR MORE. I GUESS THIS IS A GOOD SIGN. I HAVE A THIRD ONE HANGING NOW, WHICH I BRUSHED ON SOME SOY GINGER MARINADE. THIS ONE SHOULD BE DONE LATER THIS WEEK SO KEEP AN EYE OUT FOR IT.