Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries 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 Perfect Match Elvarado Tempranillo Grenache 2019 $17.00 in any 12 $18.00 in any 6 $20.00 each Price | options $17.00 in any 12 bottles Qty Add to cart Woodstock Twiggy Blanc de Blancs NV $18.70 in any 12 $19.80 in any 6 $22.00 each Price | options $18.70 in any 12 bottles Qty Add to cart Hay Shed Hill Shiraz Tempranillo 2019 $18.70 in any 12 $19.80 in any 6 $22.00 each Price | options $18.70 in any 12 bottles Qty Add to cart Leconfield Syn Cuvée Blanc Sparkling NV $18.70 in any 12 $19.80 in any 6 $22.00 each Price | options $18.70 in any 12 bottles Qty Add to cart Yves Premium Cuvée NV $20.40 in any 12 $21.60 in any 6 $24.00 each Price | options $20.40 in any 12 bottles Qty Add to cart Gabrielle Pinot Grigio 2022 $21.25 in any 12 $22.50 in any 6 $25.00 each Price | options $21.25 in any 12 bottles Qty Add to cart Sam Miranda Bianco 2021 $21.25 in any 12 $22.50 in any 6 $25.00 each Price | options $21.25 in any 12 bottles Qty Add to cart The Other Wine Co. Grenache 2019 $22.95 in any 12 $24.30 in any 6 $27.00 each Price | options $22.95 in any 12 bottles Qty Add to cart Symphonia Prosecco NV $23.80 in any 12 $25.20 in any 6 $28.00 each Price | options $23.80 in any 12 bottles Qty Add to cart Wangolina Mencia 2021 $23.80 in any 12 $25.20 in any 6 $28.00 each Price | options $23.80 in any 12 bottles Qty Add to cart Seppeltsfield 500ml DP117 Dry Flor Apera NV $29.75 in any 12 $31.50 in any 6 $35.00 each Price | options $29.75 in any 12 bottles Qty Add to cart Frankland Estate Isloation Ridge Riesling 2021 $44.20 in any 12 $46.80 in any 6 $52.00 each Price | options $44.20 in any 12 bottles Qty Add to cart Two Blues Sauvignon Blanc 2014 1 case has been added to your cart. Cart total: xxx 1 case, 12 bottles, 3 accessories Checkout Continue Shopping You might also like Food Duncan Welgemoed’s Goolwa pipis Food Pan-Fried Fillet of Murray Cod With Red Wine Glaze Recipe Food Javier Codina's Spanish mackerel and seared Hervey Bay scallops, salsa verde