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.
- 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
- 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
- In a pan cook the prosciutto without adding oil, 3-4 minutes, until crisp. Transfer to a plate and set aside.
- Clean the pan with a paper towel. Using some paper towel, dry out the scallops. Season with the salt, pepper, and paprika.
- In a clean pan melt the butter and oil and add the thyme sprigs.
- 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.
- 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.