Scallops W/ Spinach Prosciutto Salad-Warm Balsamic Vinaigrette

Ingredients

• 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

Directions

1. 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. 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. 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. 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. 5

   Sprinkle the top of each salat with tomato and parmesan cheese.

6. 6

   Serve.