I have been wanting to slather our prosciutto puree on a bagel or a hunk of grilled bread. In thinking of schmearing this decadent spread, we assembled a scallop dish with a generous dollop of the puree in the middle of a twice-cooked scallop. We accented these two base ingredients with a scallion relish, roasted petite French horn mushrooms, and a mushroom vinaigrette.
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