Scallop Sandwiches

Name: Scallop Sandwiches
Ingredients: 2 teaspoons olive oil divided; 6 sea scallops; 2 apricots; 2 slices prosciutto; 1/4 cup whole milk yogurt Greek style; 1 1/2 teaspoons seasoned rice vinegar; salt; pepper; pea shoots or any sprout for garnish

9 ingredients

4 steps

Ingredients

2 teaspoons olive oil divided
6 sea scallops
2 apricots
2 slices prosciutto
1/4 cup whole milk yogurt Greek style
1 1/2 teaspoons seasoned rice vinegar
salt
pepper
pea shoots or any sprout for garnish

Directions

1

Pat scallops dry and sear in 1 T. olive oil in saute pan over medium high heat until browned and cooked through. In the meantime thick slice the apricots and grill the slices in a stovetop grill pan in the remaining olive oil until nice and hot and slightly browned.
2

In a small bowl whisk together the yogurt, vinegar and salt and pepper.
3

Lay out proscuitto on a cutting board and cut into squares that will fit nicely on the scallops.
4

Build your sandwiches by cutting the scallops in half to resemble a bun. Place a slice of prosciutto on the bottom half, top with a slice of apricot then place the top half of the scallop on top. Drizzle with the yogart sauce, secure the sandwich with a toothpick and garnish with pea shoots..