This comes from one of my Williams Sonoma cookbooks that I have had for about four years. It’s one that always made a brief appearance as I breezed through the pages, but then got passed up because it seemed so out of my league. I kept telling myself that some day I would attempt to make it. Well, “some day” finally arrived and I could not believe how easy this was. EASY. I’m almost kicking myself for waiting so long. It was so good.
It’s a meal on the pricier side, but well worth a special occasion or if you’re having guests over. My parents were the recipients of this dish, who I felt deserved something nicer than a sandwich for their long trip in from California.
The scallops were tender, the prosciutto crisp, and the egg/wine sauce was light and buttery. I served it with steamed asparagus to round out the meal. Absolutely fantastic. (If you’re not a fan of scallops, you could substitute them with shrimp or lobster.)
I also realized something – a lot of times I dismiss a recipe because I simply glance at the instructions and get caught up on the hoighty-toighty words used or the fancy picture. It appears to be complicated, but if I just read through it more carefully, I would discover it’s not difficult at all. I’m sure that I have missed out on dozens of great recipes over the years because of this. Lesson learned.
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