- 4
Ingredients
- 7 oz Hannaford Inspirations Baby Spinach
- 11/2 lb Dry sea scallops 20 to 30 ct.
- 3 tablespoon Olive oil
- 1/4 lb Prosciutto, sliced thin, cut into strips
- 3 tablespoon Shallots, fresh, minced
- 1/2 teaspoon Dried thyme
- 3/4 cup Apple cider
- 1 1/2 teaspoon Cider vinegar
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper, freshly ground
Preparation
Step 1
For the best texture, eatthis salad as soon as you toss the spinach withthe warm dressing. Recipe may be halved.
1. Place spinach on a large serving bowl orplatter. Set aside. Remove straps from scallops,dry with a paper towel, and set aside.Add 1 Tbsp. of the oil to a large nonstickskillet over medium-high heat. When hot,add prosciutto and cook, stirring frequently,until it's crisp, about 3 to 5 minutes. Drainprosciutto on paper towels and set aside.
2. While prosciutto is crisping, place a secondskillet over medium-high heat and add1 Tbsp. of the oil. When hot, add shallotand thyme, stir to coat with oil, and cook,stirring frequently, to soften, about 1 minute.Add cider, increase heat to high, andboil vigorously until volume is reduced byhalf, about 4 minutes. Add vinegar, 1/4 tsp.of the salt, and 1/4 tsp. of the pepper, andswirl pan to distribute. Remove from heat.
3. Sprinkle scallops with remaining 1/4tsp. salt and 1/4 tsp. pepper. When you'veremoved the prosciutto from its skillet, addremaining 1 Tbsp. oil to that skillet and heatover medium-high heat. When very hot,add scallops flat side down (do not crowdpan ? cook in two batches if necessary,adding an extra 2 tsp. olive oil for secondbatch). Cook without disturbing scallops,adjusting heat as necessary to preventscorching, until scallops are well brownedon the bottom, about 31/2 minutes. Usingtongs, turn scallops and cook until secondside is browned and interior is medium-rare(sides firmed up and all but middle of scallopsopaque), about 31/2 minutes longer (exacttiming will depend on size of scallops).Remove scallops to a plate and set aside.
4. Pour cider mixture into scallop skilletand bring to a simmer over high heat,scraping pan bottom with a wooden spoonto loosen brown bits and dissolve them,about 1 minute. Add any scallop juicesthat have accumulated on plate and stir toblend. Pour dressing over spinach, gentlytoss to wilt, and arrange scallops on bed ofspinach. Sprinkle with crisp prosciutto andserve immediately.Source: Hannaford fresh Magazine, January - February 2009