Scallops with Parmigiano Reggiano
  • 16 Scallops
  • 3oz Sliced Truffle
  • Bertozzi Parma Flakes
  • Extra Virgin Olive Oil
  • 2 Garlic Cloves
  • Prosciutto
  • 1 Yellow Onion
  • ¼ cup Boiled String Beans
  • Parsley
  • Salt and Pepper
  • 1 Lemon 

Sauté the finely sliced onion in olive oil. Add the scallops and let them brown. Place the prosciutto slices on the oven pan already greased with oil and cook until they are nice and crispy. Arrange a row of scallops on a dish, cover them with the Bertozzi Parma Flakes and the sliced truffle. Dress with a drizzle of olive oil from the pan. Accompany with a salad of crispy prosciutto slices, fried onion, string beans and parsley dressed with vinaigrette made from olive oil, lemon juice, salt and pepper.