Aurora
Prosciutto-wrapped Diver Scallop For this appetizer, chef Avner Samuel surrounds a diver scallop with a slice of prosciutto before sauteing it in olive oil. Once browned, the scallop is placed in a bowl with a light langoustine sauce and garnished with a European-style purée made with garlic, leeks, imported butter, and reduced heavy cream. $19.
