Simple and delicious: Pan Seared Scallops, Caesar, and ProsciuttoWrapped Melon

Amazingly simple and delicious dinner last night ... Pan seared scallops, paleo Caesar salad, and prosciutto (cured only with salt, no nitrates) wrapped melon.

The prosciutto came from Wegmans - ask for it from the deli counter. The Caesar dressing is slightly modified from Primalpalate.com. http://www.primalpalate.com/paleo-recipe/caesar-dressing/

Ingredients

• 1 Egg Yolk brought to room temperature
• 1 Tbsp Dijon Mustard (not whole30)
• 1/2 cup Light tasting (VERY IMPORTANT!!) olive oil 
• 4 cloves Garlic, pressed or minced
• 4 whole Anchovy Filets
• 1 tsp Black Pepper
• 1 Lemon, juiced (can use lime juice in a pinch like I did last night)

Instructions

Put everything except the oil into a tall container like a Pyrex measuring glass or whatever came with your immersion (stick) blender. Blend well. Ever so slowly, pour the oil in while blending continuously to emulsify it. The slower the better. 

Toss with Romaine and anything. Else that floats your boat in a Caesar. Extra dressing can keep sealed in small containers (minimize exposure to air) for as long as you're comfortable keeping raw eggs refrigerated.