Scallops in beurre blanc sauce with prosciutto

½ cup white wine vinegar

½ cup riesling

¼ teaspoon kosher salt

Dash of pepper

1 shallot, diced

1 stick unsalted butter, cubed

10 fresh scallops

4 ounces prosciutto, cut in long strips

1 teaspoon fresh rosemary

In a sauce pan on medium high heat, add the vinegar, wine, kosher salt, pepper, and diced shallot. Bring to a boil, then add the butter cubes. Whisk quickly until the sauce is liquefied. Let simmer for 10 minutes. Steam the scallops for 10 minutes in a steamer pot, and transfer them a large plate to cool. Once cooled, wrap the scallops with strips of prosciutto. To plate, pour ⅓ cup of sauce over 5 scallops, and top with fresh rosemary.

Serves 2

Savory autumn clafoutis

4 ounces spaghetti squash

2 heirloom tomatoes, diced

1 Honeycrisp apple, julienne

4 ounces fresh small portobello mushrooms, sliced

½ pint cream

2 eggs

¼ teaspoon kosher salt

Dash of pepper

Preheat the oven to 350 degrees, and bake the spaghetti squash for 45 minutes in a glass baking dish. Set aside squash to cool for 20 minutes. With a chef's knife, cut the spaghetti squash in half, separate the core "spaghetti" with a large fork into a bowl, and discard the seeds. In the ceramic baking pan, add a bottom layer of julienne Honeycrisp apple, a second layer of sliced portobello mushrooms, a third layer of diced heirloom tomatoes, and a final layer of spaghetti squash. In a saucepan on medium low heat, add a half pint of cream, and whisk in 2 eggs. Allow the cream sauce to cook for an additional 15 minutes, whisking every 5 minutes. Pour the cream sauce onto the layered clafoutis in the baking dish, and top with salt and pepper. Bake in the oven at 350 degrees for 30 minutes. This side dish is best served out of the ceramic dish.

Serves 2

Amanda Landers

• The Cook of the Week Challenge contestants' recipes are published exactly as submitted to the judges for evaluation.