SCALLOPS WRAPPED IN PROSCIUTTO ENJOY DAN:

      PROSCIUTTO WRAPPED SCALLOPS SALAD by CHEF DAN:

Serves 4

INGREDIENTS:

5 slices of prosciutto, halved lengthwise

10 sea scallops

2 tablespoon butter

1/2-cup uncooked quinoa

1-1/2-teaspoon balsamic vinegar

1 tablespoon Dan’s honey

2 tablespoons lemon juice

4 tablespoons grape-seed oil

1/4-cup celery finely chopped

1/4-cup shallots, finely chopped

1/4-cup Fuji skin on apple, finely chopped

5 baby portabella mushrooms, chopped

2 cups arugula

2 tablespoons fresh basil

1/2-cup feta cheese

1/4- cup toasted pine nuts

1/2-teaspoon Hawaiian black salt

1/4-teaspoon black pepper

INGREDIENTS:

1.   Wrap I piece of prosciutto around each scallop.

2.   Transfer to a plate, cover and refrigerate until needed.

3.   Place quinoa in a fine sieve and hold under cold water.

4.   Bring 1 cup of water to a boil in a sauce pan.

5.   Reduce to low, and simmer for 15 minutes.

6.   Fluff with a fork, and set aside.

7.   Whisk together vinegar, honey lemon juice, and 2 tablespoon grape-seed oil in a bowl; set aside.

8.   Heat 2 tablespoon grape-seed oil in a skillet over medium-high heat.

9.   Add celery, shallots, apples, and mushrooms and sauté 5-7 minutes.

10.                Add cooked quinoa, toss together gently and heat through.

11.                In a large bowl add arugula; add cooked quinoa mixture, season with salt and pepper.

12.                Add the vinegar, vinegar, honey dressing, feta cheese, toasted pine nuts, and fresh basil.

13.                In another fry pan melt the butter over high-heat,

14.                Add scallops and sear on both sides for 1 minute.

15.                Transfer salad to plates, top with scallops and serve.

 ENJOY DAN:                                   BON-APPETITE!!