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Spinach Salad w/Pan-Seared Scallops and Cider Dressing
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Spinach Salad w/Pan-Seared Scallops and Cider Dressing
.................................................................................
  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 20 minutes
Prep Time:
 20 minutes
Cook Method:
 stove top
Cook Temp:
 varies
Directions:
.................................................................................
Tangy apple cider, salty prosciutto, woodsy
thyme, and silky scallops create an engaging
interplay of flavors. For the best texture, eat
this salad as soon as you toss the spinach with
the warm dressing. Recipe may be halved.

1. Place spinach on a large serving bowl or
platter. Set aside. Remove straps from scallops,
dry with a paper towel, and set aside.
Add 1 Tbsp. of the oil to a large nonstick
skillet over medium-high heat. When hot,
add prosciutto and cook, stirring frequently,
until it’s crisp, about 3 to 5 minutes. Drain
prosciutto on paper towels and set aside.
2. While prosciutto is crisping, place a second
skillet over medium-high heat and add
1 Tbsp. of the oil. When hot, add shallot
and thyme, stir to coat with oil, and cook,
stirring frequently, to soften, about 1 minute.
Add cider, increase heat to high, and
boil vigorously until volume is reduced by
half, about 4 minutes. Add vinegar, ¼ tsp.
of the salt, and ¼ tsp. of the pepper, and
swirl pan to distribute. Remove from heat.
3. Sprinkle scallops with remaining ¼
tsp. salt and ¼ tsp. pepper. When you’ve
removed the prosciutto from its skillet, add
remaining 1 Tbsp. oil to that skillet and heat
over medium-high heat. When very hot,
add scallops flat side down (do not crowd
pan — cook in two batches if necessary,
adding an extra 2 tsp. olive oil for second
batch). Cook without disturbing scallops,
adjusting heat as necessary to prevent
scorching, until scallops are well browned
on the bottom, about 3½ minutes. Using
tongs, turn scallops and cook until second
side is browned and interior is medium-rare
(sides firmed up and all but middle of scallops
opaque), about 3½ minutes longer (exact
timing will depend on size of scallops).
Remove scallops to a plate and set aside.
4. Pour cider mixture into scallop skillet
and bring to a simmer over high heat,
scraping pan bottom with a wooden spoon
to loosen brown bits and dissolve them,
about 1 minute. Add any scallop juices
that have accumulated on plate and stir to
blend. Pour dressing over spinach, gently
toss to wilt, and arrange scallops on bed of
spinach. Sprinkle with crisp prosciutto and
serve immediately.

Recipe courtesy of Hannaford fresh magazine January-February 2009.
7 oz Hannaford Inspirations Baby Spinach
1 1/2 lb Dry sea scallops, 20 to 30 ct.
3 Tbs Olive oil
1/4 lb Prosciutto, sliced thin, cut into strips
3 Tbs Shallots, fresh, minced
1/2 tsp Dried thyme
3/4 cup Apple cider
1 1/2 tsp Cider vinegar
1/2 tsp Salt
1/2 tsp Black pepper, freshly ground


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