Prosciutto Wrapped Scallops and Shrimp with Black Bean Salad

Desert Lil's Delicacies - A DesertUSA Food Feature

My cooking on the road is now designed with very little space, using ingredients available within the regions traveled. I call it Micro Cooking... not microwave... micro as in very little space.

Scallops and Shrimp with Black Bean Salad

They are ideas, one can use their imagination also to substitute some of the ingredients. Cutting board? I use “Chinet” paper plates also to serve and all can be done in “one” pan.

Camping cooking does not have to be a can of beans with a hot dog stuck in the middle!

Of course you can also do this at home. Here is the first recipe.

Ingredients for 2 servings.

4 large scallops
4 large shrimp with tail on if possible
4 thin slices of Prosciutto
1 can Goya black beans (I like Goya, you can substitute!)
Ghee, clarified butter which does not need refrigeration (You can substitute.)
Olive oil
Roasted Pepper
Garlic, diced or mashed. Use fresh...
Salt and pepper according to taste
1 lemon, reserving one full slice.
1 tsp diced ginger
2 to 3 sliced green onions

Make the black bean salad first. Open the can, leaving the lid on and place it horizontally till all the juices have drained. Empty on a Chinet plate, add 2 Tab olive oil, the juice of the lemons minus the full slice you reserved, one tsp cumin, couple cloves diced or smashed garlic, a handful of chopped cilantro, diced ginger, 1 tsp horseradish, sliced green onions, mix. You can make the salad at home!... and take it with you... with time the flavors will actually blend in very nicely. Slice some thin strips of roasted red bell peppers and set those aside.

Scallops and Shrimp with Black Bean Salad

Heat the pan and with some ghee grill the scallops, when almost done, grill the shrimp as they will take less time. Shut the heat. Make an incision on the scallops and place the shrimp in, tail up.

Fold a slice of prosciuto lengthwise and wrap around both tucking the ends underneath.

Place the 4 scallops (with shrimp and prosciuto now...) on plate, arrange nicely as in picture and spoon the black bean salad around. Top the salad with the thin strips of red roasted bell peppers... cut the sliced lemon only half way, twist and place in the middle... eat!

Chef Ara

About Chef Ara
Chef Ara

Allow me to introduce myself: my name is Ara Gureghian. Since childhood, my passion for Artistic Culinary Creations has given me the character of my personality and the ability to flow through life with a sense of good fortune, able to exert my passion into a profession, preparing and offering food that leaves a lasting memory.

After finishing my education in France, where I was born, and my Culinary Schooling at the "Institut International de Glion Sur Montreux", in Switzerland, I ended up being self-employed most of the following years, owning various restaurants and a bakery.

The routine, the every day menu, the 24/7 and the reliance on others with its obstacles led me to the present. I was able to successfully offer my culinary experience to clients in their own surroundings with their choice of both menu and time.

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