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.
Adventures in Doughnutland.
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Writing and Photographs by Aki Kamozawa & H. Alexander Talbot
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