Ingredients
1/8 cup Greek-style whole-milk yogurt
Pinch of saffron threads, crumbled
3/4 teaspoons rice vinegar
Sea salt and freshly ground pepper
1 small black plum or fig, thinly sliced
Extra-virgin olive oil
Large sea scallops
Thin slices of prosciutto, cut into thin strips
Preparation
In a bowl, combine the yogurt, saffron and vinegar and season with salt and pepper. 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. Cut each scallop in half crosswise. Place a plum slice on the bottom half of each scallop. Lay the prosciutto strips over the plums. Top each scallop with 1 teaspoon of the yogurt sauce. Drizzle with olive oil, sprinkle with salt and serve.
