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Scallops with sweet corn puree, prosciutto and lemon butter
date:Jan 22, 2014
for 5 minutes or until soft. Stir in the corn kernels for 1 minute. Stir in the wine for 2 minutes or until it almost evaporates. Stir in the water. Season. Cook, covered, stirring occasionally, for 5-7 minutes or until corn is tender. Cool for 15 minutes.

2. Meanwhile, heat 1 tsp of the remaining oil in a large non-stick frying pan over medium-high heat. Cook the prosciutto, turning, for 1-2 minutes or until golden and crisp. Transfer to a plate lined with paper towel. Coarsely chop. Wipe the

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