Greek Grilled Scallop Sandwiches
Recipe from Food & Wine

Michael Psilakis uses a grilled, sliced scallop as the "bread" in his playful version of a finger sandwich, filled with plums, prosciutto, and pea tendrils and topped with Greek yogurt. He says, "It's English high tea meets crazy Greek chef."


Greek Grilled Scallop Sandwiches
Anna Williams

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Servings: 4 first-course servings
Prep Time: 30 mins
Total Time: 30 mins
Related Categories: Appetizers, Fish and Seafood, Greek Appetizers, Greek Cuisine, Grilled Scallops, Other Seafood Appetizers, Scallops, Seafood Appetizers
 
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Ingredients
  • 1/4  cup
    Greek-style whole-milk yogurt
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  • 1  pinch of
    saffron threads, crumbled
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  • 1 1/2  teaspoons
    rice vinegar
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  •  
    Sea salt and freshly ground pepper
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  • 1 
    small black plum, thinly sliced
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  •  
    Extra-virgin olive oil
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  • 12 
    large sea scallops (1 1/4 pounds)
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  • 2 
    thin slices of prosciutto, cut into thin strips
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  • 36 
    pea tendrils (1 cup)
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Directions
1.
Light a grill. In a bowl, combine the yogurt, saffron, and vinegar and season with salt and pepper.
2.
Brush the plum slices with oil and grill over high heat until lightly charred, 30 seconds per side. Brush the scallops with oil, season with salt and pepper and grill them over high heat until charred and just cooked through, about 1 1/2 minutes per side.
3.
Cut each scallop in half crosswise. Place a plum slice on the bottom half of each scallop. Lay the prosciutto strips over the plums, then top each one with 2 pea tendrils and cover with the scallop tops. Secure with toothpicks and put 3 on each plate. Top each scallop sandwich with 1 teaspoon of the yogurt sauce and garnish with the remaining pea tendrils. Drizzle with olive oil, sprinkle with salt, and serve.
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