It’s that time of the year again.. 🤩 stone fruits are in season! 🍑 @divine_fruits reached out to do another recipe development collab with @justflavourco 👏🏽 To support our Aussie farmers producing these juicy fruits 🍑
This is the result.. 🙈
Baked peri peri scallops with nectarine and prosciutto salsa 💃🏽🤩🤤 bursting of sweet, sour, bitter and salty with a pinch of spicy peri peri 😍 your taste buds are gunna go wild! 🤪
Peri Peri Scallops with Nectarine and Prosciutto Salsa
What a FLAVOUR sensation!
40g unsalted butter, room temperature
2 tsp Just Flavour spicy peri peri
12 fresh scallops, on the shell for presentation purposes! (If these aren’t available, you can purchase scallops and the shells separately. Check with your local seafood shop.)
1 slice of prosciutto, fried, finely diced
1 yellow nectarine, finely diced
½ roma tomato, finely diced
1 tbsp shallots, finely diced
1 tbsp coriander, finely diced
½ lime, juiced
Preheat oven on 200°c. Mix together the softened butter and spicy peri peri, set aside.
Prepare the salsa ingredients. Lightly fry the prosciutto in a dry, non-stick pan for 2 minutes each side or until crispy. Allow to cool, finely dice and add to a bowl for the salsa.
Finely dice the salsa ingredients and add to the prosciutto bowl with the lime juice.
Arrange the scallops on a baking tray. Use a teaspoon to evenly divide the mixture on top of each scallop.
Bake for 5 minutes, until golden brown and just firm to the touch.
Arrange the cooked scallops on a serving plate and top each scallop with the salsa.
We love seeing your foodie creations on instagram, make sure to tag us on @justflavourco see you there ✌🏽