Prosciutto-Wrapped Scallops and Spring Green Salad

Dinner:  April 24, 2007

This was light, quick and super easy. I wrapped some sea scallops Mike brought home from the Greenmarket with thin strips of prosciutto and seared them for a couple of minutes a side in a nonstick pan with a tiny bit of olive oil. I removed the scallops and poured my basic lemon vinaigrette into the pan to deglaze it and warm it up a bit, then poured it over a salad of red oak lettuce, pea shoots, chopped tarragon, fresh peas and haricots verts. The salad was tossed and plated, and I placed the scallops on top. Delicious.

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5 thoughts on “Prosciutto-Wrapped Scallops and Spring Green Salad

  1. Another excellent, beautiful meal! I love that scallops are such chameleons, taking on the flavors of whatever you combine them with.

  2. Jennifer Hess says:

    Terry, I totally agree – they’re one of my favorite things to eat this time of year. 🙂

  3. Jennifer Hess says:

    Thanks, Nancy! It’s funny, I never really liked them much either, and when I was younger I always preferred tiny bay scallops to the larger sea scallops. I think a lot of it was that the scallops I was eating back then were usually overcooked – they really only need a couple of minutes a side in a hot pan or over a grill, and they come out perfect – creamy and tender.

    Scallops have so many positives going for them – they’re inexpensive, they cook in a flash, and as Terry mentioned, they work well with a lot of different preparations and flavors. They’ve become one of my favorite go-to seafood items for weeknight meals.

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