This makes for a phenomenal spring/summer dinner!
Sea scallops (pre-order scallops by Wednesday at noon to pick up Thursday or any time during the weekend)
Del duca prosciutto from Daniele Foods
Spring greens or lettuce mix from Little Leaf
Cherry tomatoes from Long Wind Farm
Onion from Pete’s Greens, thinly sliced
Dressing (see below)
Fold one slice of prosciutto in half length wise, and gently roll a scallop in it. Place it on a greased baking sheet, seam side down. Repeat for all scallops. Bake in 350F oven until done, ~15 minutes. Alternatively, on the lowest heat part of your grill, you can grill these, but the timing and temperature are more fiddley.
In a salad bowl, toss the remaining ingredients. Top with wrapped scallops.
Dressing: There are several options that would be delicious on this. For bottled, pre-made dressings, we recommend Maple Balsamic from Appalachian Naturals. We like to mix (in a small bowl or jar) Olympiana olive oil, Carr’s apple cider vinegar, and Dove’s and Figs’ Evil Apple jam, and drizzle this mix over the salad.