Prosciutto Wrapped Scallop and Fig Salad

by Jenn on September 24, 2012

in Gluten Free,Meats,Salads,Seafood

Prosciutto wrapped scallop and fig salad

I think we are finally figuring out how to do the guessing game that is parenting a baby.  After three months, it still is totally a guessing game – diaper? check. hungry? check. tired? check. bored with toys? check. just want to hang out and get a change of scenery? ok, maybe that’s it.  But this weekend, she rolled over from her tummy to her back for the first time, which was really cool to see – it’s been so interesting watching her try something, get frustrated that she can’t figure out how to do what she wants, but then eventually triumph and find a way – even if she did look at us like we are all crazy folk as we were enthusiastically cheering and congratulating her upon her success… I think we were more excited for her than she was, ha.   I’m sure I sound like every other sappy first time mom out there, but man does she just melt my heart every time she smiles, does something new, heck even when she cries.

Part of getting life into a little more of a rhythm  – I hesitate to use the word routine, because a schedule is probably one of the most inaccurate words to describe our days, but there are patterns and rhythms that we have fallen into as we’ve become more in tune with each other – but part of finding this rhythm is a bit more freedom during the days and weekends to go out exploring and socializing.  We’ve successfully had people over to our home as we watch her enjoy meeting new people (and other babies!), and we try to have more outings.  I think she would be completely satisfied if I could hold her and let her watch the leaves flutter in the breeze under a big blue sky forever.

This weekend we went out with some new friends by the lake, photographing, walking around and enjoying each other’s company.  Funny how many times I’ve been on the coast of this lake, I still see its beauty in new ways…

Chateau Chillon

Montreux, Switzerland Figs and Greens

One of the other pleasures we’ve been able to find again is cooking.  I made a feast for my husband’s birthday last weekend.  We roasted a rack of lamb, he bought a bottle of his favorite wine, and I also made him this salad, all with baby girl completely fascinated by all we do, wanting to be a part of it all.  It was the first time I’d seared scallops in three years, and was way overdue.  Wrapped in prosciutto, seared on a pan with some melted butter, and paired with figs and baked goat cheese on top of some greens, simple and sophisticated all at once.  One day I’ll show baby girl how to cook.  I cannot wait for her to explore food – but until then, she looks on with interest, as she does with everything.  Her curiosity is inspiring, it really is.

It’s a great feeling to know that we figuring it all out together, and also having a bit of fun along the way – what an adventure our new lives as a family has become.



Prosciutto Wrapped Scallop and Fig Salad

Prep Time: 10 min
Total Time: 20 min
Makes 2 main plate salads


  • your favorite goat cheese, one 2.5cm (1″) thick slice per person
  • honey for drizzling
  • 8 sea scallops, rinsed and dried
  • several slices of prosciutto (we used 100 g, about 3.5 oz)
  • 1 tbs. butter
  • half a dozen blue figs, sliced in half
  • your favorite greens (we used rampons, also called lamb’s lettuce)
  • your favorite sweet vinaigrette


  1. Place goat cheese slices on a baking sheet.  Drizzle honey on top, and bake in the oven (200C, 400F) until cheese is melty – depending on the type of chevre you choose, this may take longer or shorter.  Mine took about 15 minutes.
  2. Wrap the edges of the scallops with prosciutto slices, enough so that the prosciutto isn’t falling off the scallops, else it will be hard for the prosciutto to stay on the scallop in the pan. Lightly season with salt.
  3. Heat a skillet on high heat, and melt the butter.  Place the scallops on the hot skillet, and sear for about 90s on each side.
  4. Assemble your salad with figs, greens, scallops, and goat cheese, dress with vinaigrette. Enjoy!


Prosciutto wrapped scallop and fig salad