Scallops W/ Spinach Prosciutto Salad-Warm Balsamic Vinaigrette

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pick stems off the spinach leves. Lay scallops on a kitchen towel and pat dry. Cut prosciutto in thin strips. Cut shallot into thin rings. Mince garlic. Put spinach and prosciutto in a large bowl.
  • Heat 2 T olive oil in a large pan over medium high heat, place scallops in hot pan but do not crowd pan. (do in two batches if necesssary) Sear and allow to caramelize for about 2 minutes. Flip scallops and sear on the other side.
  • Remove from pan and set aside, keep warm. Keep pan on the heat and add another 1 tsp of olive oil if necessary, Add garlic, cook for 5 minutes, deglaze with chicken stock, add balsamic vinegar, honey and shallot. Allow to reduce by half.
  • Pour hot vinaigrette over spinach and toss to coat all the spinach leaves. This will wilt the leaves slightly. Add a dash of olive oil and season with salt and pepper. Put three scallops in each plate. Place half the spinach salad on each plate.
  • Sprinkle the top of each salat with tomato and parmesan cheese.
  • Serve.
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