Prosciutto Wrapped Scallops over Shaved Fennel and Orange Salad

[Paleo, Gluten Free, Pescatarian]

This recipe is the result of experimenting with pairing the salty and savory flavor of the scallops, with a fresh and tangy flavor of the fennel, red onion, and orange salad. My sister, Olivia, has a magnificent culinary creativity, and luckily she had a bulb of fennel to save this dish, after our first recipe didn’t quite work out the way we had planned. In hindsight, I am glad this was the dish we created; the tangy and sweet flavor from the homemade citrus dressing, and the delightful taste of the fresh fennel topped with delicately seared scallops will make you feel like you’re at a very expensive dockside restaurant. Substitute with arugula if you aren’t a fan of fresh shaved fennel, but it wont be the same. (If you have never tried a fennel salad, this may be the dish you want to try it with).

Ingredients:

6-10 Fresh Sea Scallops
1 Small Package of Prosciutto
1 Large Bulb of Fresh Fennel
1/4 Large red onion
1 Large Orange (Blood orange or regular)
1/3 Cup Olive Oil
3 Tbsp. Lime Juice
1 Tbsp. Lemon Juice
1/2 Tbsp. Honey
1/2 Tsp. Apple Cider Vinegar or Coconut Vinegar (if you don’t own ACV you should try!)

Instructions:

• First step is to wrap your scallops. Wash and pat dry scallops before wrapping with Proscuitto. Fold the proscuitto around the scallops, and fold the top together like a dumpling. Keep on the side, ready to sear.

• Now I would prepare my salad.
• Slice about 1/4 of red onion in half moon pieces thick enough to hold its shape, and to add a crunch, roughly 1/3″. Slice your fennel just a bit thicker than your onion. Peel your orange and cut it into slices to top your salad.
  • Prepare your Salad Dressing:
    1/3 Cup Olive Oil
    3 Tbsp. Lime Juice
    1 Tbsp. Lemon Juice
    1/2 Tbsp. Honey
    1/2 Tsp. Apple or Coconut Vinegar.

• Coat bottom of frying pan or cast iron skillet with a very light layer of olive oil, and heat on high. When the oil starts to smoke, it is hot enough to get a nice crispy sear on your prosciutto.
• Sear scallops until the proscuitto is crispy, and then move the scallop to a part of the frying pan or skillet that is hot, and move the scallop to an uncooked side. Try to sear all sides of the scallop.

• When your scallops are crispy remove from the pan, and place delicately on your salad. Drizzle citrus dressing over salad and Enjoy!