Scallops with Summer Squash
Chef Way Shawn McClain prepares a rich herb dressing for tender scallops by blanching parsley, tarragon and chervil, then blending them with an egg yolk and olive oil. He uses three-quarters of a pound of prosciutto to make four servings.
Easy Way We omit the egg and make a very fresh herb sauce with olive oil and unblanched parsley, tarragon and chives (easier to find than chervil). Prosciutto is just an accent, which seriously lightens the dish.