WHAT?
2 Turbot fillets
6 scallops, cut in half
1 lemon (juice and zest)
A few capers
2 tablespoons Greek yoghurt
4 cloves of garlic
Pepper, chilli
6 pieces of prosciutto
HOW TO?
1️⃣Marinate the scallops in 1/2 grated lemon zest, 1/2 lemon juice, capers, yoghurt, chilli and chopped garlic. Grind pepper and leave for two hours covered in cling film.
2️⃣On greaseproof paper, lay the prosciutto at the bottom, so it covers the surface. Place the turbot fillet On top, so there is enough meat to cover it. Place half of the scallop mixture in each and carefully wrap the fish in the rest of prosciutto. Cover it with the greaseproof, so it it’s a beautiful parcel.
3️⃣Let it set in the fridge for 1 hour. Cook in preheated 180 degree oven for half hour.
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