This is an easy tasty dish that has a wonderful presentation. We use a Locke Duart Salmon from Scotland when wild salmon is not available.

By wrapping and baking in prosciutto, a perfect saltiness is infused into the fish. This can be served with or without the prosciutto wrapping.

Scallops and black truffle are great together and this dish may be served as an appetizer or a larger portion as an entrée.

This is by far, our most popular appetizer. I learned this from a chef at Ristorante Lucca (long since closed) Everybody loves this!

If you are looking for a vegetarian and gluten free dish that is full of flavor, this is a great choice!

We were asked to demo a this dish at Macy’s in San Francisco to celebrate the San Francisco marathon.