SCALLOPS W/ SPINACH PROSCIUTTO SALAD-WARM BALSAMIC VINAIGRETTE

Scallops W/ Spinach Prosciutto Salad-Warm Balsamic Vinaigrette image

Provided by Abby Girl

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

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 tomatoes, vine ripened
3 tablespoons olive oil, divided

Steps:

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.

Nutrition Facts : Calories 325, Fat 22.8, SaturatedFat 3.9, Cholesterol 19.7, Sodium 265.6, Carbohydrate 19.4, Fiber 3.3, Sugar 11, Protein 14.1