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Mixed melon Salad with Prosciutto scallops

Updated 10:38 AM CDT, Tue, Jan 3, 2012

Mixed melon Salad with Prosciutto scallops

Serves: 4

Preparation Time: 20 minutes

Cook Time: 10 minutes

 

Ingredients:

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

 

For serving:

20        each     large scallops

½         pound  Prosciutto (sliced thin)

¼         tsp       Cayenne

 

 

Directions:

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

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