Tangy apple cider, salty prosciutto, woodsythyme, and silky scallops create an engaginginterplay of flavors. For the best texture, eatthis salad as soon as you toss the spinach withthe warm dressing. Recipe may be halved.
1. Place spinach on a large serving bowl orplatter. Set aside. Remove straps from scallops,dry with a paper towel, and set aside.Add 1 Tbsp. of the oil to a large nonstickskillet over medium-high heat. When hot,add prosciutto and cook, stirring frequently,until it's crisp, about 3 to 5 minutes. Drainprosciutto on paper towels and set aside.
2. While prosciutto is crisping, place a secondskillet over medium-high heat and add1 Tbsp. of the oil. When hot, add shallotand thyme, stir to coat with oil, and cook,stirring frequently, to soften, about 1 minute.Add cider, increase heat to high, andboil vigorously until volume is reduced byhalf, about 4 minutes. Add vinegar, 1/4 tsp.of the salt, and 1/4 tsp. of the pepper, andswirl pan to distribute. Remove from heat.
3. Sprinkle scallops with remaining 1/4tsp. salt and 1/4 tsp. pepper. When you'veremoved the prosciutto from its skillet, addremaining 1 Tbsp. oil to that skillet and heatover medium-high heat. When very hot,add scallops flat side down (do not crowdpan ? cook in two batches if necessary,adding an extra 2 tsp. olive oil for secondbatch). Cook without disturbing scallops,adjusting heat as necessary to preventscorching, until scallops are well brownedon the bottom, about 31/2 minutes. Usingtongs, turn scallops and cook until secondside is browned and interior is medium-rare(sides firmed up and all but middle of scallopsopaque), about 31/2 minutes longer (exacttiming will depend on size of scallops).Remove scallops to a plate and set aside.
4. Pour cider mixture into scallop skilletand bring to a simmer over high heat,scraping pan bottom with a wooden spoonto loosen brown bits and dissolve them,about 1 minute. Add any scallop juicesthat have accumulated on plate and stir toblend. Pour dressing over spinach, gentlytoss to wilt, and arrange scallops on bed ofspinach. Sprinkle with crisp prosciutto andserve immediately.
Source: Hannaford fresh Magazine, January - February 2009