Scallop Sandwiches
By: Lea Ann
Published: Sunday, January 3, 2010 - 5:45am

Ingredients




2 teaspoons olive oil, divided
6 Sea Scallops
2 apricots
2 slices prosciutto
1/4 cup Greek style whole milk yogurt
1 1/2 teaspoons seasoned rice vinegar
Salt and pepper to taste
Pea Shoots or any sprout for garnish

Preparation

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..

About


These are my favorite little appetizers to make.  The sweet flavors of the scallop and apricot topped with the tangy sauce make for an exciting flavor not to mention an impressive display.