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.
When you start to sear the scallops, the prosciutto will adhere firmly.
  • 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.
Use the Fennel Greens to top the salad and add a splash of color.
  • 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!

Published by Filet To Table

Answering all of your most curious questions about seafood fare, and giving you a new confidence or curiosity about culinary flavors from our ocean.

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