Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Prosciutto with seared Coffin Bay scallops, globe artichokes and truffle Food Prosciutto with seared Coffin Bay scallops, globe artichokes and truffle Preparation time Cooking time Serves 10 Ingredients For the artichokes 5 large globe artichokes 1 onion, finely sliced 3 cloves garlic, smashed 5 sprigs thyme 100ml olive oil 100ml white wine 2 litres water Salt For the scallops 30 Coffin Bay scallops (roe on) 150g unsalted butter Juice of 1⁄2 a lemon For the garnish 10 slices prosciutto 500g broad beans, podded and blanched 50g olive oil 100g bone marrow, cleaned and diced 50 marjoram leaves 20g summer truffle Method For the artichokes Chop the top off the artichokes and peel back the course outer leaves to reveal the tender choke. With a peeler, trim off all the fibrous exterior from the base of the choke and stem. Place the prepared artichokes into a bowl of acidulated water until needed. In a moderately hot pan, gently sweat the onion, garlic and thyme in the oil until soft and translucent, add the artichokes and stir well. Add the white wine, reduce by half, add the water, season with salt and poach very gently for 15–20 minutes or until just tender. Cut each choke into six and store in the liquor until needed. For the scallops and garnish Season scallops just prior to cooking. Heat a large non-stick pan, drizzle with oil and add scallops. When scallops golden on one side (about a minute) turn, add butter and lemon juice and baste for 10–20 seconds. Add the broad beans, diced bone marrow and marjoram leaves. Taste for seasoning. Drape the prosciutto over a warm plate. Scatter with warmed artichoke pieces, scallops and broad bean mix. Drizzle with pan juices and shave with fresh truffle. Food Preparation time Cooking time Serves 10 SHARE You might also like Food Tetsuya Wakudu’s Slow roasted snapper with olive, capers and tomato recipe Words by Tetsuya Wakudu on 3 Sep 2017 The Mediterranean elements in this seafood dish lend it to this issue’s Rosé from Krinklewood in the Hunter Valley. A biodynamically produced wine, it has lifted aromas of spice and orange rind with an harmonious palate of sweet and savoury elements making it the perfect pairing for the fine, umami-rich flavours in this dish. Food Steamed Snapper with Asian Flavours Words by Lyndey Milan on 1 Jan 2017 Food Duncan Welgemoed’s Goolwa pipis Pour a glass of a textural white such as Vermentino or a Pinot Grigio . Featured in this issue, the 2016 from Pinot G experts T’Gallant is perfect as it’s plush yet crisp with mouth-watering texture and refined fruit flavours. This is a versatile wine with excellent all round appeal.