Seared Shrimp & Scallop Salad with Arugula, Crispy Prosciutto, Phyllo, and Sweet  Four-Pepper Vinaigrette

Seared Shrimp & Scallop Salad with Arugula, Crispy Prosciutto, Phyllo, and Sweet Four-Pepper Vinaigrette

Serves 4 – 6

INGREDIENTS

4 – 6 sea scallops (U-10 size), rinsed, cleaned and muscle removed

8 – 12 shrimp (13/15 size), shelled and deveined

2 tbs. olive oil

3/4 lb. prosciutto, sliced thinly

1/4 pkg. phyllo dough

4-6 cups wild arugula, cleaned and dried

1/2 cup shaved red onion

Sweet Four-Pepper Vinaigrette (see recipe)

salt to taste

PREPARATION

Heat 2 medium sauté pans, with 1 tablespoon olive oil in each, over high heat until smoke appears. Season scallops with salt and place in one of the hot pans. Allow to sear for 2 – 3 minutes. Turn and sear other side, about another 2 – 3 minutes. Season shrimp with salt, place in second hot pan. Toss frequently. Allow to cook 3 – 5 minutes, or until translucence is completely gone. Remove scallops and shrimp from the hot pans and allow to rest.

Preheat oven to 300℉. Cut sliced prosciutto into thin strips and place on a sprayed baking sheet. Separate strips, as best as possible, for even cooking. Bake at a low heat until lightly crisped. Allow to rest in a warm place, such as the stovetop.

Increase oven temperature to 350℉. Using half of the roll of phyllo dough, re-roll tightly. Cut the roll in extremely thin strips and separate. Arrange on baking sheet sprayed with nonstick spray in the form of small nests, about 2-inches in diameter. Spray and place in oven. Bake for 3 – 4 minutes, or until golden brown. Watch carefully and turn if necessary. Cooking time will vary, depending on the oven. Remove and allow to cool.

TO ASSEMBLE

On salad plates, place one phyllo nest in center. Toss arugula with desired amount of dressing and place about 1 cup on top of each phyllo nest. Arrange 1 scallop and 2 shrimp around each salad, in desired fashion. Top each salad with small amount of crispy prosciutto and shaved red onion. Drizzle dressing around perimeter of salad and serve.

Sweet Four-Pepper Vinaigrette

Yield: About 1 quart

INGREDIENTS

1 tsp. olive oil

1 cup minced red bell pepper

1 tbs. minced parsley

1 cup minced green bell pepper

1/2 cup rice wine vinegar

1/3 cup minced poblano pepper

2 limes, juiced

2 tbs. Asian sweet chili sauce (mae ploy)

1-1/2 cup canola oil

2 cloves garlic

1/4 to 1/2 cup water

2 shallots

1/2 tbs. Dijon mustard

1/2 tsp. dried thyme

1/2 tsp. dried oregano

1 pinch fresh rosemary

salt and pepper to taste

PREPARATION

Heat olive oil in sauté pan until very hot. Sauté peppers 1 – 2 minutes, tossing frequently. Season with salt and pepper. Cool quickly on flat surface and reserve. Combine rest of ingredients (except canola oil and water) in blender or food processor and mix well for 2 minutes. Slowly drizzle canola oil to create emulsion. Use water to adjust consistency, if necessary. Taste and season with salt and pepper. Fold in cooked pepper mixture and refrigerate until ready to use.

November/December 2007