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Recipe by: tremeur
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See below ingredients and instructions of the recipe
10 sl Prosciutto; paper thin
10 Sea scallops
1 tb Olive oil
2 tb Essence
Preheat the grill. Season each scallop with olive oil and Essence.
Grill each scallop for 2-3 minutes on each side. Remove from the
grill and allow to cool. Wrap the sides of each scallop with
Prosciutto.
Source: Essence of Emeril, #2332, TVFN formatted by Lisa Crawford,
4/29/96
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
English celebrity chef also known as The Naked Chef. BBC food television shows.
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