product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Learn more.

Prosciutto-Wrapped Scallops with Rustic Grain Salad

Serves 2 to 4
Time 1 hr 30 min
Plump sea scallops enveloped in salty prosciutto and served over a warm wheat berry and quinoa salad makes for a truly delicious and impressive meal. Crunchy celery, red apples and pine nuts combine with tender mushrooms and grains to form the salad base while crumbled Gorgonzola and fresh thyme add depth of flavor to this unique dish. Serve with a simple side of spinach and garlic sautéed in olive oil, if you like.
Ingredients
  • 5 slices prosciutto, halved lengthwise
  • 10 sea scallops
  • 1/2 cup wheat berries
  • 1/2 cup quinoa (any color)
  • 1 1/2 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 5 tablespoons plus 2 teaspoons canola oil, divided
  • 1/4 cup stalk celery, finely chopped
  • 1 shallot, finely chopped
  • 1/2 small tart apple, finely chopped
  • 3 ounces mushrooms (such as white, cremini, shiitake or oyster), chopped
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup crumbled Gorgonzola cheese
  • 2 tablespoons pine nuts, toasted
  • 1 tablespoon chopped thyme
Shop with Prime

Exclusively for Prime members in select ZIP codes.

Method

Wrap 1 piece of prosciutto around each scallop, then transfer to a large plate. Cover and refrigerate.

Put wheat berries and 2 cups water into a small pot.

Bring to a boil, cover and simmer until tender, about 45 minutes.

Meanwhile, put quinoa into a separate small pot with 1 cup water.

Bring to a boil, then cover and simmer until tender, about 10 to 12 minutes.

Transfer wheat berries and quinoa to a large bowl, fluff with a fork and set aside. (The wheat berries and quinoa can be cooked up to 1 day in advance and stored, covered, in the refrigerator.)

Whisk together vinegar, honey and 3 tablespoons of the oil in a small bowl to make a dressing. Set aside.

Heat 2 tablespoons of the oil in a large skillet over medium high heat.

Add celery, shallots and apples and cook until tender, 5 to 7 minutes.

Add mushrooms and cook until tender.

Add wheat berries and quinoa and toss together gently to heat through.

Add salt and pepper and transfer to a large bowl.

Add reserved dressing, Gorgonzola, pine nuts and thyme, toss gently and set aside.

Heat remaining 2 teaspoons oil in a large skillet on high heat.

Add scallops and sear on both sides, about 1 minute per side.

Transfer salad to plates, top with scallops and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
  • 5 slices prosciutto, halved lengthwise
  • 10 sea scallops
  • 1/2 cup wheat berries
  • 1/2 cup quinoa (any color)
  • 1 1/2 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 5 tablespoons plus 2 teaspoons canola oil, divided
  • 1/4 cup stalk celery, finely chopped
  • 1 shallot, finely chopped
  • 1/2 small tart apple, finely chopped
  • 3 ounces mushrooms (such as white, cremini, shiitake or oyster), chopped
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup crumbled Gorgonzola cheese
  • 2 tablespoons pine nuts, toasted
  • 1 tablespoon chopped thyme
Shop with Prime

Exclusively for Prime members in select ZIP codes.