Sunday, February 20, 2011

Scott Eats - Prosciutto Sea Scallops & The Best Kale Salad Ever

Dinner tonight was amazing.  The Kale Salad (yes, it is called "The Best Kale Salad Ever") was delicious.  The Prosciutto Sea Scallops was something I threw together.  

Prosciutto Sea Scallops
Due to a mishap from last weekends dinner party, we had 32 slices of prosciutto in the house.  I have a self imposed desire to have seafood once a week, so sea scallops was added to the shopping list.  The courting of the prosciutto and sea scallops would be a match made in heaven.

Step 1: Thaw the sea scallops.

Step 2: Soak sea scallops in olive oil, balsamic vinegar, and rosemary.

Step 3: Wrap in Prosciutto
This was a bit tricky.  Prosciutto is pretty volatile, if you will.  It tears pretty easily, so you must be careful with it.  I ended up pulling the four corners together and securing it with a water soaked toothpick, kabob style.

Step 4: Grill!
If your grill is like ours, these would not fit directly on the grill so we have a special tray that sits on the grill that has small holes on it.  It allows small items to grill easily, such as slice vegetables.

Not sure how long they cooked.  The grill has hot spots, so some were over cooked but that's ok.  Maillard at it's best!

Final Results:

The Best Kale Salad Ever
  • 2 bunches kale, washed, dried and chopped
  • 1/2 medium red onion, chopped
  • 1 medium apple, seeded and chopped
  • 2 teaspoons garlic, minced
  • 2 teaspoons fresh ginger, peeled and grated
  • 1 whole, ripe avocado, peeled and chopped
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 2 teaspoons Tamari soy sauce or Bragg's Amino Acids
  • 1/2 cup cashews, raw, chopped

Wash, de-stem and chop kale; place in large bowl. Add lemon juice and avocado, and with your hands mix together until the avocado is smooth. Add the remaining ingredients and mix well. Serve immediately.

Even though this salad contains avocados, it keeps pretty well.  The lemon juice delays the oxidation of the avocado.

To round out the meal, we had olive oil, balsamic vinegar, and italian bread.

Margaritas!  This was not a pre-mix, by the way.

No comments:

Post a Comment