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Spicy Tuesday – Warm Scallop Salad – Thyme

January 14, 2014

We love to share our recipes for warm soups and stew this time of year. Its always fun to fill the kitchen with aromas of veggies sautéing in a big pot. But that doesn’t mean that salads are out of the picture! A great way to bridge the gap between warm and cold is to prepare a salad like the one we are sharing below.  Luscious soft baby greens, with bright colored veggies are topped with warm scallops and just a sprinkle of prosciutto. Plus, all that goodness is flavored with the lemony taste of thyme!

Not only is thyme a delicious ingredient in this salad, it’s a nutritious smart choice, too. Thyme has terpenoids which are recognized for their cancer preventive properties. Rosmarinic and ursolic acids are major terpenoids in thyme that possess anti-cancer properties. Thyme contains an essential oil that is rich in thymol, a powerful antiseptic, antibacterial, and a strong antioxidant.

This wonderful salad will taste great and enhance your nutrition in just one plate. Add a slice of crusty whole wheat bread and you can serve dinner to rave reviews!

Warm Scallop Salad

¼ Cup Extra Virgin Olive Oil + 1 Tsp, divided

2 TB Rice Wine Vinegar

1 Tsp Dijon Mustard

1 TB Thyme Leaves + more for garnish

½  Tsp Honey

½ Tsp each Sea Salt and Freshly Ground Black Pepper

12 Cups Baby Lettuces

8 oz. Package Frozen Baby Peas – defrosted

2 Carrots, Julienned or Shredded

¼ Small Red Onion, very thinly sliced

4 Thin Slices Prosciutto, chopped

18 Large Dry Scallops

Step One

Make the salad dressing by placing ¼ Cup Oil, rice vinegar, Dijon, thyme, honey and salt and pepper in a large bowl and whisk together. Add the lettuce, peas, carrots and onions to the bowl and toss with the dressing.

Step Two

Sauté the prosciutto in the remaining 1 Tsp oil until crispy and browned. Remove the prosciutto from the pan and sauté the scallops in the pan. (Don’t overcook! Depending on their size, scallops will only take about 1 minute per side.)

Step Three

Divide the greens between six bowls. Top each bowl with 3 scallops and sprinkle with the crispy prosciutto and additional thyme if desired.

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