Baked scallops with prosciutto from Chez Panisse Café Cookbook by Alice Waters

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Notes about this recipe

  • ellwell on May 27, 2025

    This was very average for us. I used diver scallops from the freezer—and although i dried them thoroughly before cooking, there was still stone moisture that prevented then from carmelizing properly during the bake. I am not sure the prosciutto element added much, but I got it at Whole Foods, due to lack of access to Alice Waters’ purveyors. The flavor of the Meyer lemon relish was delicious and I may serve it over chicken tomorrow.

  • tarae1204 on March 08, 2024

    Perfect recipe, perfect dish. Goes with Meyer lemon relish. This was so easy, and so good made from frozen scallops. I used what I had: some romaine instead of greens, just parsley no chives/chervil. You could make this recipe from memory easily. It paired well with asparagus and a sweet-leaning Chardonnay that we didn’t like in its own but was good with this dish.

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