Spruce up my pears and scallops

Ciao Tutti,
I am serving pears satueed with mint and served with 600 day old Prosciuto. I will be serving a bit of dry bubbles from California. I would like to add a bit more freshness to the dish. I was thinking if a dolop of mascarpone cheese with finely planed lemon zest as a garni or somthing simple like a few leafs of rocket under the prosciuto.

I am also making a dish of seared diver scallops with a white wine veal stock glace. This will be served with a tomato marmalade and chives. Would a few sprigs or watercress compliment the Viognier? Would a stalk of lemon grass added to the wine before the lighten the sauce?

I'd vote for rocket and lemongrass, respectively. (I nix the mascarpone because I don't want another fat competing with my pork, and I nix watercress because I don't think it will work with the viognier.)

[Jenise]

Pretty much agree with Jeff"

The rocket will do well with the proscuitto, but why not roll the sprigs of rocket, such that they bush out of either end, and very scantily drizzled with just a few drops of EVOO and lemon juice, inside the proscuitto? Call it an involtini--very Italian.

I think your scallop dish is perfect as is for matching the viognier: sweet scallops, sweet tomato, a little chive. Another element will distract. You CAN do too much.