Warm Winter Salad with Seared Scallops, Prosciutto, and Blood Orange Vinaigrette
Warm Winter Salad with Seared Scallops, Prosciutto, and Blood Orange Vinaigrette
Serves 4-6
Salad ingredients:
1 lb scallops
1 lb brussels sprouts, trimmed and cut into halves if small, or quarters if large
1 small delicata squash, halved, scooped out, and sliced into 1/4 inch half rounds
6 Tbsp olive oil
Salt and pepper
12 oz hearty greens (baby kale, radicchio, frisee)
4 thin slices prosciutto
Salt and pepper
Dressing ingredients:
1/4 cup blood orange juice
1 1/2 Tbsp red wine vinegar
1 Tbsp chopped shallot
1 tsp hot honey
3 tbsp olive oil
Salt and Pepper
Instructions
- To make the dressing, combine all dressing ingredients other than olive oil in a small bowl.
- Use a small whisk and, whisking constantly, drizzle olive oil into the mixture slowly to combine.
- Preheat oven to 400, and put a metal sheet pan in the oven while it preheats.
- When oven is preheated, remove sheet pan and arrange the brussels sprouts and delicata slices on the pan. Drizzle with 2 tbsp. olive oil and season with salt and pepper. Return to the oven and roast for about 25 minutes, using a spatula to stir the vegetables once or twice mid-roast.
- While vegetables are roasting, arrange greens on four plates.
- Heat 1 tbsp olive oil in a 12 inch skillet over medium heat. Add prosciutto slices and fry until crisp, about 1 minute per side. Remove prosciutto to a paper towel to cool, leaving drippings in the skillet.
- Add remaining 3 tbsp olive oil to the skillet and increase heat to medium high. Add scallops and sear them until brown on each side and opaque through the middle, 1-2 minutes per side. Remove seared scallops to a plate and take pan off the heat.
- Arrange roasted vegetables atop the greens on each plate. Add half of the prepared dressing to the skillet while it's still hot, and use a spatula to scrape up any crispy bits of scallop or prosciutto left in the pan. Then pour off skillet contents back into your dressing bowl to recombine with remaining dressing.
- Arrange scallops on top of the four salads. Drizzle dressing over all. Finally, crumble a slice of prosciutto into bits over each salad.
- Serve immediately while scallops and veggies are still warm!