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Prosciutto-Wrapped Scallops with Rustic Grain Salad
- 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
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.
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- 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