Hub Cooking Club: Valentine's Day Dish

The Hub Today’s Anna Rossi cooks up a Valentine’s dish that is perfect for a date night at home. Prosciutto Wrapped Scallops with White Bean Cassolette Prep Time: 30 Cook Time: 30 Level: Intermediate Yields: 2 Ingredients: Scallops: ¼ Lb Sea Scallops ½ Lb Prosciutto ¼ Cup Butter Cassolette: 16 oz Can of White Beans 1 Lb Baby Potatoes 2 Shallots 3 Cloves Garlic 1/3 Cup White Wine 1 Cup Cherry Tomatoes 2 Tbs Tomato Paste 1 Bay Leaf 2 TBS Olive Oil Salt and Pepper To Taste Method of Preparation: On a sheet of plastic wrap, lay out 4 pieces of prosciutto slightly overlapping. Place 5 scallops in a row on their sides in a straight line. Use the plastic wrap to roll the prosciutto over the scallops, being sure not to enclose the plastic wrap in the roll. Twist the ends of the plastic wrap and refrigerate. Quarter the baby potatoes and steam for 10 minutes. In a large sauce pan, heat the olive oil. Add sliced shallots and garlic and sauté until lightly golden.  Deglaze with white wine. Then add the halved cherry tomatoes, tomato paste, potatoes, beans and bay leaf. Season with salt and pepper and let simmer.  In a small pan, add 1 tsp of butter. Once the pan is hot, place your prosciutto rolls in the pan and let it brown before turning it. After about 3-5 minutes, remove from heat.  Slice the prosciutto rolls between the scallops and serve over the white bean cassolette.