This elegant entrée from Nick Reade at Alluvial Restaurant in Melbourne is sure to impress.
Crisp the prosciutto slices under a hot grill. Allow to cool slightly then cut into thin slices.
Drizzle a little balsamic vinegar reduction on each plate. Combine the chicory leaves, mixed herbs and greens beans in a small bowl. Coat with a drizzle of vinaigrette and arrange over the balsamic reduction.
Season the scallops with salt and pepper. In a very hot pan, sear the scallops until just cooked, 1 minute on each side.
Place the scallops over the chicory and arrange the prosciutto slices on top.
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