This elegant entrée from Nick Reade at Alluvial Restaurant in Melbourne is sure to impress.


  • 4 thin slices prosciutto

  • Drizzle of balsamic vinegar reduction

  • 12 scallops

  • 4 chicory leaves

  • Small handful dill, chervil and chives, cut into batons

  • 80g green beans, blanched, cut into small batons

  • Drizzle of French vinaigrette

  • Salt and pepper


  • 1.

    Crisp the prosciutto slices under a hot grill. Allow to cool slightly then cut into thin slices.

  • 2.

    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.

  • 3.

    Season the scallops with salt and pepper. In a very hot pan, sear the scallops until just cooked, 1 minute on each side.

  • 4.

    Place the scallops over the chicory and arrange the prosciutto slices on top.

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