Scallops W/ Spinach Prosciutto Salad-warm Balsamic Vinaigrette

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 6 scallops
• 8 ounces spinach
• 3 slices prosciutto
• 1 shallot
• 1 1/2 teaspoons garlic
• 2 tablespoons chicken stock
• 1/2 cup balsamic vinegar
• 1 tablespoon honey
• 2 tablespoons parmesan cheese
• 1 tomato, vine ripened
• 3 tablespoons olive oil, divided

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 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.
• 5 sprinkle the top of each salat with tomato and parmesan cheese.
• 6 serve.