Scrumptious Seafood: Scallop and Prawn Butter Lettuce Citrus Salad with Oyama Prosciutto Chips
Here is a new idea for a stagette: have your girlfriends all take a cooking class together and prepare yourselves a delicious and unforgettable meal. It’s fun, different and memorable!
I had the opportunity to do this over the weekend at Quince Studio. Here is the salad recipe that started our fantastic evening:
Scallop and Prawn Butter Lettuce Citrus Salad with Oyama Prosciutto Chips.
8 scallops & 8 prawn – marinated in white pepper, fresh tarragon and olive oil.
4 slices Oyama prosciutto – dry slices in the oven at 325F until crispy.
- butter lettuce
- radicchio – shavings
- orange/grapefruit sections
- 1 shallot – finely minced
- 15 ml grapefruit juice (retrieved from slices)
- 15 ml orange juice (retrieved from slices)
- 15 ml rice vinegar
- 60 ml extra virgin olive oil
- fresh tarragon
- sea salt – pinch
- white pepper – pinch
Prepare lettuce and orange/grapefruit segments. Make the salad dressing by mixing: orange and grapefruit juice with oil, vinegar, salt, pepper, fresh tarragon (to taste), and the minced shallot. Mix well.
Season the prawn and scallops with salt and pepper and sear them at medium-high heat until golden brown and turn over to sear other side. Remove to tray and then plate.
Drizzle the dressing over salad and seafood, add dried slice of prosciutto, and serve.
Serves: 4 portions.
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