This simple Cherry Prosciutto Scallop Salad is packed with flavour and textures, and it could easily be the highlight of this cherry season.
Hello, everyone. Almost the end of July, eh? I mean whaaaaat? I might complain about too hot and humid days occasionally, but I never complain about the summertime itself. After all, how can you complain about something that gives you all these cherries, watermelons, and other amazing produce? That would be totally unfair.
Sadly, the season of cherries is gradually coming to its end. There are still many cheap cherries in our area (They’re just the best right now, so sweet and ripe, almost too ripe), but I don’t think it would last for a long (Of course, our days you can get cherries almost all year round…but the price won’t be delightful at all!)
So, I think this Cherry Prosciutto Scallop Salad is an excellent way to enjoy juicy cherries. I am a huge sucker for adding fresh cherries in my summer salads, and there’s a collection of recipes which might interest you. Try this Cherry Chicken Smoked Mozzarella Salad or this Cherry Chicken Prosciutto Salad….And if you fancy something extra extravagant, give this Cherry Gnocchi Salad a try!
Cherries and seared scallops go perfectly together, in my book. However, I needed to balance the sweet profile of both the cherries and scallops, so I added crispy prosciutto and feta to balance the taste. The result was great, to our liking. And I certainly hope this Cherry Prosciutto Scallop Salad doesn’t disappoint you.
- 1 cup pitted cherries, halved (all the juiced collected)
- about 2 cups spinach
- 2 tbsp.slivered almonds, toasted
- 2 tbsp. feta, crumbled
- 5 to 7 scallops per serving, thawed if frozen
- 10 to 14 thin prosciutto slices (enough to wrap the scallops up)
- 1 tbsp. fresh thyme
- 1 tbsp. butter
- 1 tbsp. olive oil
- salt and pepper, a tiny pinch
- In a bowl combine the cherries (with the juices) and spinach, toss to combine.
- Using some paper towel, dry out the scallops. Season with the salt and pepper. Wrap 1 piece of prosciutto around each scallop.
- In a pan, melt 1 tbsp. butter and olive oil, on high medium heat. Add the thyme.
- Once the fats are hot enough, add the scallops, making sure they are not touching each other.
- Sear the scallops for about 1,5 to 2 minutes, then flip and sear from another side. Transfer to the paper towel to remove some excessive oil.
- Divide the salad between plates, arrange the scallops, and sprinkle with the feta and almonds.