Bite with Belkys: Capesante con speck and prosecco

The Chef: Ezio Gambo
The Restaurant: Cioppino (inside The Ritz-Carlton, Key Biscayne)
The Dish: Capesante Con Speck & Prosecco

Ingredients:

6 dry maine scallops
4 slices of speck (italian prosciutto)
1 tsp. of fresh rosemary, diced
kosher salt, to taste
ground black pepper, to taste
2 Tbs. of extra virgin olive oil
1/2 cup of pearl onions
2 oz. of roasted italian tomatoes
2 oz. of seedless red and yellow grapes
1 cup of prosecco wine
1 Tbs. of unsalted butter

Method of Preparation:

-Begin by seasoning the scallops with kosher salt, black pepper and rosemary. Then, drizzle extra virgin olive oil over the top.

-Next, wrap the scallops with a smoky Italian prosciutto called speck. Chef Ezio says to make sure the speck is cut paper thin.

-Then, sear the scallops in a little extra virgin olive oil for about four minutes on each side. Keep the flame on high heat.

-To finish, place the scallops in a 500 degree oven for about six minutes.

-Now, prepare a sauce. Saute pearl onions, roasted tomatoes and seedless grapes with extra virgin olive oil.

-After, season the sauce with salt and pepper, deglaze it with prosecco and then whisk in some butter.

To Plate:

Place the sauce in the center of the plate. Then, top it with the scallops. At the restaurant, they garnish with micro basil.

Serving Suggestion: Prosecco

Serves: 2

FOR MORE INFORMATION:

Cioppino (inside The Ritz-Carlton)
455 Grand Bay Drive
Key Biscayne, FL 33149
305-365-4286
www.ritzcarlton.com