Recipe from the Garden: Scallop and Spinach Salad with Gorgonzola

I made this recipe up one night when I saw fresh, local scallops at the store. I didn’t have a recipe in mind until I got home and took a look at what I had in the fridge and what was growing in the vegetable garden. This has become one of my favorite easy recipes.

Scallop and Spinach Salad with Gorgonzola

Scallop and Spinach Salad with Gorgonzola

Ingredients
• large sea scallops
• pancetta or proscuitto (slices or pieces)
• crumbled gorgonzola
• baby spinach
• good balsamic vinegar
• olive oil
• herb butter (See previous post for herb butter recipe. If you don’t have herb butter, you can add some chopped fresh herbs or some dry herbs to some butter when you put the butter in the pan.)

Directions
• Melt some olive oil and herb butter in a non-stick skillet with the heat turned up to medium/high.
• Cook scallops about 3 minutes per side, depending on how thick they are and how well done you like them. Let them form a crisp surface on the outside of the scallop.
• Towards the end of cooking, add in pancetta or proscuitto and cook until crisp. (Or you can cook the pancetta or proscuitto first and set aside on a paper towel to drain and cook the scallops in the same pan.)
• Dab the scallops and pancetta or proscuitto with a paper towel. Put them on top of a bed of spinach and gorgonzola.
• Drizzle with good balsamic vinegar.