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.