Tuesday, October 20, 2009

Warm Scallop Salad with Prosciutto Chips

I have to admit that I was disappointed a few weeks ago when Rick finally admitted to me that he wasn't a fan of this recipe...or as he put it, it wasn't one of his favorites. He said that it was too lemony which sent me into the kitchen to try to make it something that he loves as much as I do! Adding a pinch of sugar definitely takes care of the tartness from the lemon, and I like to add a couple of tablespoons of white wine to the lemon juice to make a more complex.

I've been making this recipe for years, and I've been known to add thinly sliced onions and tomatoes to the salad. I serve it as a main course and use 10-12 sea scallops when I'm making it for two.

Here is the recipe with my adaptations.


4 paper-thin slices prosciutto
6 tablespoons olive oil, divided
Romaine Lettuce
1/2 cup (packed) fresh basil leaves, thinly sliced

10 sea scallops
All purpose flour
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel

2 cloves garlic (minced)
2 tablespoons white wine
Parmesan cheese (shredded)

Brush each prosciutto slice on 1 side lightly with some of oil. Heat heavy large nonstick skillet over medium-high heat. Add 2 slices prosciutto, oiled side down. Cook until bottom is lightly browned, about 3 minutes. Turn prosciutto over and cook until bottom is browned, flattening with spatula, about 1 minute longer. Using tongs, transfer prosciutto to paper towels to crisp. Repeat with remaining 2 slices prosciutto. Reserve skillet.

Place lettuce and basil in large bowl and mix together. Set aside.

Sprinkle scallops with salt and pepper; dust lightly with flour. Heat remaining oil in reserved skillet over medium-high heat. Add scallops and cook until brown and just opaque in center, about 3 minutes per side. Transfer to plate.

Saute garlic in pan. Add white wine, lemon juice and lemon peel to drippings in skillet. Bring to boil, scraping up any browned bits. Pour pan juices over greens and toss to coat. Season to taste with salt and pepper. Divide salad among 2 plates and top with scallops. Garnish with prosciutto chips and serve. I like to tent them around the center of the salad and surround them with the scallops. Sprinkle with shredded parmesan cheese.

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