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Swine and Scallop Salad

Swine and Scallop Salad

I saw these sea scallops at the store today and had to come home with them!  I had some prosciutto in the refrigerator that needed some use, so this was just a natural marriage.

Also, I went to Penzeys Spice for the first time today.  I picked up something called Sunny Paris Seasoning (ingredients: purple shallots, chives, green peppercorns, basil, tarragon, chervil, bay leaf, and dill weed).  I used a teaspoon of this in the dressing below, but if you don’t have any then just get creative with the spices that you have on hand.  Never be afraid to make a recipe your own!

Makes 2 salads

6, 10-20 count sea scallops
6 slices of prosciutto
5-6 strawberries
1/2 red grapefruit
3T raw, unsalted pepitas (pumpkin seeds), roasted
1/2 avocado
2 cups salad greens (I used mache)

2T olive oil
1T low-sugar balsamic vinegar
1 tsp whole grain Dijon mustard
2 cloves of garlic, pressed or minced
pinch of sea salt
pinch of cracked pepper
1 tsp Sunny Paris Seasoning (or whatever you prefer)

Pre-heat oven to 350 degrees.  Slice a piece of prosciutto lengthwise and use both strips per scallop, wrapping each one with seam side down.  Continue to do this with the remaining scallops, placing them in a lightly greased baking pan.  Cook for 13-17 minutes (depending on your scallop size…the center should be opaque).

Whisk the dressing ingredients together and place in the refrigerator until needed.

Divide greens between two plates.  Thinly slice strawberries and place around the perimeter of the greens.  Supreme (section) the grapefruit and divide these between the plates.  Chop the avocado and disperse.  Place three scallops each in the middle of the salads.  Sprinkle on the roasted pepitas.  Retrieve the dressing from the refrigerator and give it one last good whisk.  Dress your salads.  Enjoy!