-
1
Drain scallops and shrimp, process both seperately in food processor to shred and chop.
-
2
Or they can be chopped by hand.
-
3
Beginning with scallops, place in oil and cook until lightly browned, strain.
-
4
Continue with this procedure with; shrimp, shallots, garlic, serrano chiles.
-
5
When it comes time to cook the prosciutto, this will take a bit longer as you will want to render this until almost crisp as with bacon.
-
6
Add remaining ingredients and mix well.
-
7
This is best if used the following day so all the flavors may come together.
-
8
This recipe can be made in large quantities and used at later dates.
-
9
Can be stored in the refrigerator for up to 1 month.
-
10
Can also be frozen.
-
11
*Cook's Note: In a large sauce pot over medium heat add canola oil.
-
12
Each ingredient will be fried or rendered in this pot.
-
13
Each time an ingredient is cooked, it should be completely strained from the oil and the oil returned to the pot for the next batch.
-
14
Careful not to burn anything as you will want to use the oil in the final product to add flavor.
-
15
If anything is burned then this will impart a bitter flavor.
-
16
After each ingredient is cooked they can mixed into a common container.
-
17
For the Edamame:
-
18
In a pot of boiling water, blanch the edamame, strain.
-
19
In a wok/saute pan with a small amount of cooking oil, saute cooked edamame with remaining ingredients and toss vigorously.
-
20
Serve immediately.
