Wild Caught Jumbo Scallops with Shredded Sprouts & Prosciutto

Directions

1. 1

   In a medium mixing bowl, toss Brussel sprouts with olive oil, salt, black pepper, and garlic powder. Cover and set aside.

2. 2

   Rinse and pat dry scallops. Drying the scallops will help them sear more evenly. Season with salt and pepper.

3. 3

   Preheat Blackstone griddle to medium high heat, add 1 tablespoon butter, garlic, and prosciutto. Cook until garlic is fragrant, about 1 minute. Add sprouts and cook for 5 minutes, moving continuously with spatulas.

4. 4

   While cooking the sprouts, melt 2 tablespoons butter on a clear section of the griddle. Add scallops and cook for 3-4 minutes on one side. Once the scallops have developed a crust, flip them over with a spatula. Add the lemon juice and 1 tablespoon of butter. Cook for another 3-4 minutes so that both sides are evenly seared.

5. 5

   Divide Brussel sprouts onto 4 plates, serve scallops on top of the sprouts. Garnish with lemon zest and freshly grated Locatelli Pecorino Romano Cheese