Updated 10:38 AM CDT, Tue, Jan 3, 2012
Mixed melon Salad with Prosciutto scallops
Preparation Time: 20 minutes
Cook Time: 10 minutes
1 ripe honeydew melon
1 ripe cantaloupe
3 cups frisee, or endive washed and dried
½ each Lemon Freshly squeezed
As Needed Olive oil
Salt and pepper
For the vinaigrette:
1 cup White Wine vinegar
3 each shallots, chopped fine
½ cup heavy cream
4 tbsp butter
As needed Salt and cayenne pepper
20 each large scallops
½ pound Prosciutto (sliced thin)
¼ tsp Cayenne
Cut both melons into long strips, using a mandolin if possible. You want the strips to be about the size and texture of spaghetti noodles. Cut the frisee into inch-long strips. Toss about 5 or 6 cups of melon with a cup or so of frisee. Dress with a small squeeze of lemon juice and a few drops of olive oil. Season with salt and pepper.
To make the vinaigrette, in a saucepan boil the vinegar until reduced by half. Add shallots and cream and cook for a few minutes. Add butter and cook until the vinaigrette is thick. Season with salt and cayenne. Cool.
To serve, wrap scallops Prosciutto and secure with toothpicks. Season with salt and cayenne. Sear them in butter in a skillet until done about three minutes each side. Arrange melon-frisee mixture on a plate. Top with scallops. Drizzle with some champagne vinaigrette and serve immediately.
First Published: Aug 17, 2009 1:24 PM CDT