SCALLOP SALAD WITH FENNEL AND PROSCIUTTO
Scallop Salad with Fennel and Prosciutto
By Ben Conniff, Co-founder and Chief Marketing Officer from our cookbook, Real Maine Food
Yields 4 Portions as a meal, and 8 as an appetizer
4 slices of prosciutto
5 tablespoons olive oil
1 lb Raw Dayboat Scallops from Luke's
1 cup white flour
Salt and pepper
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon fresh thyme
5 ounces of mixed salad greens
¾ cup thinly sliced fennel
1 blood orange, cut into ¼ inch slices, peel removed, and segments cut into individual triangles
- Heat 1 tbsp olive oil in a 12 inch cast iron pan. Add the prosciutto and cook until crisp and lightly browned on the bottom.
- Flip and brown the second side, then remove from the pan to a paper towel and pat excess oil dry.
- Rinse the scallops with cold water and pat dry with a paper towel. Season the scallops with salt and pepper.
- Put flour in a shallow bowl and roll scallops in the flour to lightly coat.
- Add the remaining oil to the prosciutto renderings in the pan over medium heat.
- Cook the scallops in the oil until golden brown on both sides and opaque in the center, about three minutes per side. Remove scallops from the pan and place on a paper towel.
- Toss greens, fennel, and blood oranges in a salad bowl.
- Add lemon juice, zest, and thyme to the skillet and deglaze the pan by bringing juice to a boil and scraping any bits from the bottom.
- Remove from heat and pour the juice over the salad greens.
- Arrange scallops atop the salad and crumble the prosciutto over all.