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Cook medaglioni in boiling salted water for about 3 minutes.
Rinse under cold running, drain, and set aside.
Salt and pepper scallops. Heat Robusto olive oil in a skillet over medium-high heat and brown scallops, about 1 minute per side.
Remove scallops and deglaze pan with white wine.
Add Diavolo sauce and bring to a boil.
In another skillet, sauté spinach and green onions in sun-dried tomato and basil butter.
Reheat medaglioni in boiling water.
Make individual lasagne
In the centre of each plate, make a bed of spinach and green onions.
Lay a medaglioni on the bed, and cover with 1/4 slice of garlic roast ham.
Add 2 Tbsp. (30 mL) Diavolo sauce.
Stack on another medaglioni, then another 1/4 slice of garlic roast ham and finish with 3 or 4 scallops.
Top with shredded cheese blend and parmesan. Broil.
In front of the lasagne, arrange 1 Tbsp. (15 mL) of Diavolo sauce, 3 black olives and a sprig of rosemary.
Sprinkle the rim of the plate with chopped parsley.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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