- 1-1 1/2 Lb. of Brussels Sprouts
- 4 Oz. of Diced Prosciutto
- 3 Garlic Cloves
- 1 1/2 Tablespoons of Extra Virgin Olive Oil
- Sea Salt & Fresh Cracked Pepper to Taste
- Juice of Half Lemon
- Zest of Half a Lemon
- 1/4 Cup of Fresh Grated Locatelli Pecorino Romano Cheese
Wash/Rinse the Brussels Sprouts (donât worry about draining too well, the little bit of extra water helps steam on the grill). Cut in half and slice thin, season with sea salt, fresh cracked pepper, and garlic powder. Toss with 1.5 tbsp extra virgin olive oil. Cover and let sit while you prep everything else.
Dice your Prosciutto. Crush 3 garlic cloves and dice. Rinse and pat dry scallops. Season with Sea Salt and Cracked Black Pepper.
Using Â½ tbsp butter, saute garlic and prosciutto for about one minute. Add sprouts on medium heat about 5 minutes total, moving everything around throughout cook time. (I like to pre-season with oils and spices, especially with veggies, so that no extra oil is needed usually while cooking)
At the same time on the other side of the griddle, melt 2 tbsp butter on med-med/high heat. Cook the scallops in the butter for 3-4 min, flip over and add the juice of half a lemon and 1 tbsp butter, let cook 3-4 min.
Garnish with Lemon Zest and freshly grated Locatelli Pecorino Romano Cheese (or whatever cheese you like).