Prep/Cooking time: 20-30 min

Difficulty 3/5 

(for me the “3” comes from trying to get a decent sear on the scallops in a stainless-steel pan)

It is a great as first course or appetizer!!

What you will need:

• 10-12 (or an even number of scallops)
• EVOO & Butter for frying scallops
• 2 Roma Tomatoes sliced
• Butter lettuce – cut into small pieces
• 4-5 thin slices of prosciutto – baked in oven until crispy

For Tartar Sauce:

• 1 c Mayo
• 1c Dill relish (I NEVER use sweet)
•  tbsp minced onion
• 3 tbsp lemon juice
• S&P to taste

How it’s done:

1. Assemble ingredients for Tartar sauce and refrigerate
2. Scallops – rinse and pat dry before frying
3. Add EVOO and Butter to hot frying pan, sear scallops (light brown color on each side…BUT be careful NOT to overcook)
4. Assemble the stacks as shown…may require toothpicks for presentation