Plum Seared Scallop Salad

This Plum Seared Scallop Salad with crispy prosciutto, pungent blue cheese, and refreshing mint is another simple yet beautiful, elegant, and delicious summer salad idea.

Hello, everyone. Happy (almost September). Let’s face the truth: autumn is coming and bringing all those beautiful apples, pears, and pumpkins. Each season is remarkable for its fruit (You may ask me “What about winter?” You’re right. On the other hand, there is still some fruit like citrus, persimmons, and pomegranates which are associated with the cold season to me.

But let not think about apples for another few weeks, please. It is sad to see how summer fruits are gradually disappearing from the markets (I already miss you, cherries! Dear apricots, I never tasted you this summer!), there are still plenty of options. My favourite watermelons are to start with (And I am going to enjoy them as long as they stay crisp and not soft, and the prices are not horribly high…My optimistic estimation would be at least the mid of September (But hopefully longer!) Peaches are at their best right now. And plums, beautiful plums which are going to be available for the entire September.

I already shared a delightful Plum Pancetta Blue Cheese Flatbread last week, and now it’s time for this delightful salad. Indeed, both these recipes were born on the same weekend. As you know, sometimes one recipe might inspire you to create something similar. That happened to me – I was making this Plum Seared Scallop Salad (Which I had planned), and I thought: “Ben why won’t you use the same ingredients as the toppings on a flatbread?” Yup, I love those inspirational moments.

Also, I’ve been having a kick on seared scallops this summer (I never seared them before!), and you may also like this Mango Scallop Salad and Cherry Scallop Salad. As all my salads, this recipe is so customizable:

  • Don’t like blue cheese? No worries – use feta or goat cheese;
  • Don’t have scallops? I think shrimp will do the work too;
  • Not a huge fan of plums? Use other stone fruit, pears, or even oranges – I won’t judge you (Note to self: I need to make a similar salad with pears or oranges. Thanks for the inspiration, Ben!);
  • Don’t have prosciutto on hand? That’s fine! Use other similar kinds of meat (even bacon, but I’d recommend a lean option or completely omit it);
  • Want to add in an extra crunch? Easy-peasy. What about some roasted chopped walnuts or pistachios?
  • Want to use other herbs like parsley, basil, or even dill? Why not!

My friends, always remember one important rule if you’re making a salad: there are no rules. Don’t be afraid to adjust the idea to your liking; it’s your salad after all. And I hope you give a try and enjoy this Plum Seared Scallop Salad. If you did – please let me know if you enjoyed it as it is, or you made the adjustments.

Cheers.

Plum Seared Scallop Salad

Category: Salad

Ingredients

    Scallops:
  • 5-7 scallops per serving (thawed if frozen)
  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • a pinch of salt, pepper (I used white pepper), and smoked paprika each
  • a few of thyme sprigs
    Salad:
  • 4-5 large ripe but firm plums, pitted and quartered
  • 2-3 slices of prosciutto, cut into small pieces
  • 1 to 1,5 cups mixed lettuce
  • 1/4 cup mint leaves
  • 2 to 4 tbsp. blue cheese, crumbled

Instructions

  1. In a pan cook the prosciutto without adding oil, 3-4 minutes, until crisp. Transfer to a plate and set aside.
  2. Clean the pan with a paper towel. Using some paper towel, dry out the scallops. Season with the salt, pepper, and paprika.
  3. In a clean pan melt the butter and oil and add the thyme sprigs.
  4. Once the fats are hot enough, add the scallops, making sure they are not touching each other.
  5. 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.
  6. In a bowl combine the lettuce, mint, and plums – add all the juices released. Divide between plates and sprinkle with the prosciutto and blue cheese. Arrange the seared scallops and serve.
  7. Enjoy!
http://www.havocinthekitchen.com/plum-seared-scallop-salad/

5 thoughts on “Plum Seared Scallop Salad

  1. Kelsie | the itsy-bitsy kitchen says:

    Another delicious salad! This looks sooo good and is a gorgeous use of plums! Have a great rest of your week, Ben!

  2. I LOVE seared scallops, Ben!! Yum, yum! So clever to pair it with plums. Can you believe I haven’t had a single plum this summer?! I’ve had the other stone fruits but I just haven’t seen any delicious looking plums in the grocery store yet. Your recipe is making me want to go out looking for some!

  3. I totally agree with you about the no rules thing, Ben! That’s how some of the best flavor combinations come to be. This salad sounds delicious, and I feel like crispy prosciutto needs to be used more often. It’s such an amazing ingredient in pastas and salads! I know what you mean about summer fruit coming to an end, too…but that’s ok. I’m ready for apple season down here in New York! :-)
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