date:Jan 22, 2014
Ingredients
130g butter
60ml (1/4 cup) olive oil
4 French shallots, peeled, finely chopped
2 garlic cloves, chopped
4 sweet corncobs, kernels removed
80ml (1/3 cup) white wine
60ml (1/4 cup) water
6 thin slices prosciutto
80ml (1/3 cup) pouring cream
30 scallops in the half shell, shells reserved (see note)
1 tbs lemon juice
Fresh continental parsley leaves, to serve
Method
1. Heat 50g of the butter and 1 tbs of the oil in a large frying pan over medium heat. Stir in the shallot and garlic