Michael Psilakis uses a grilled, sliced scallop as the "bread" in his playful version of a finger sandwich, filled with plums, prosciutto and pea tendrils and topped with Greek yogurt. He says, "It's English high tea meets crazy Greek chef." More Scallop Recipes
The Greek white grape variety Moschofilero's floral, spicy aroma and crisp texture are wonderful with these tangy-sweet scallops. Psilakis's restaurant occasionally serves the melony bottling from Boutari by the glass.