It was a lovely summer day today. Warm, humid and everything is bright green from the recent rain. A day that I prefer to spend outside than in the kitchen preparing a hot meal.
I got home from work at a decent hour and off I went for a 5km run through the neighbourhood. Once I got home I had to get cracking on dinner as my daughter had to work at 5:00 and my hubby had a unusually late business meeting at 6:00. Everyone caught wind that I was making grilled scallops so of course it was worth having a earlier that normal dinner.
Most of the time was in preparation. I bought smaller scallops so I wrapped 2 together and it worked out well. The arugula as tender and very mild tasting and the radish added a nice little kick.
I know in many of our recipes I offer substitution ideas. In this case I would not substitute anything especially the arugula. This is a salad that must stay in tact. Once you make it you will know what I mean.
Arugula, also known as salad or garden rocket, is one of the nutritious green-leafy vegetable of Mediterranean origin. It belongs within the Brassicaceae family similar to mustard greens, cauliflower, kale etc.
Salad rocket is a small, low growing annual herb featuring dandelion like succulent, elongated, lobular leaves with green-veins. However, its light green leaves appear identical to that of spinach without lobulation in younger plants. Additonally, young, tender leaves feature sweet flavor, and less peppery taste in contrast to strong, spicy flavor in case of mature greens.
There are 4.4g net carbs, a power house of protein at 65.4g and 13 Weight Watchers points.
Grilled Prosciutto Wrapped Scallops Over Arugula, Greek Salad Recipe
By June 10, 2015Published:
- Yield: 4 Servings
- Prep: 20 mins
- Cook: 12 mins
- Ready In: 32 mins
- 2 pounds scallops fresh dry
- 2 cups arugula
- 18 oz prosciutto thinly sliced
- 1 1/2 cup cheddar thinly sliced into match sticks
- 4 large radish thinly sliced
- 1/4 cup parmesan grated
- 1/4 cup Greek and Feta dressing
- Lemon wedges
- salt to taste
- pepper to taste
- Preheat grill on high heat. Pat scallops dry.
- Cut prosciutto into two inch strips (cut parallel with long edge so that the two inch strips are the length of the original slices).
- Wrap scallops with prosciutto and thread scallops onto skewers.
- Grill scallops over high heat for three minutes on each side. Remove from heat and remove from skewers.
- In a large bowl, toss arugula with dressing until leaves are coated. Plate pesto coated arugula, top with cheese, radish and grilled scallops. Spritz with a lemon wedge