Greek Grilled Scallop Sandwiches

1. 1

   Light a grill.

2. 2

   In a bowl, combine the yogurt, saffron and vinegar and season with salt and pepper.

3. 3

   Brush the plum slices with oil and grill over high heat until lightly charred, 30 seconds per side.

4. 4

   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.

5. 5

   Cut each scallop in half crosswise.

6. 6

   Place a plum slice on the bottom half of each scallop.

7. 7

   Lay the prosciutto strips over the plums, then top each one with 2 pea tendrils and cover with the scallop tops.

8. 8

   Secure with toothpicks and put 3 on each plate.

9. 9

   Top each scallop sandwich with 1 teaspoon of the yogurt sauce and garnish with the remaining pea tendrils.

10. 10

    Drizzle with olive oil, sprinkle with salt and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.