Wednesday, October 13, 2010
Bite with Belkys: Capesante con speck and prosecco
If you want to take your sweetheart out to a moon light dinner we found the perfect spot. The chef there is showing us how to make one of his specialty dishes. Let's grab a Bite with Belkys.
The Chef: Ezio Gambo
The Restaurant: Cioppino (inside The Ritz-Carlton, Key Biscayne)
The Dish: Capesante Con Speck & Prosecco
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.
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
FOR MORE INFORMATION:
Cioppino (inside The Ritz-Carlton)
455 Grand Bay Drive
Key Biscayne, FL 33149