Warm Winter Salad With Seared Scallops, Prosciutto, and Blood Orange V – Luke's Lobster

Ingredients

• 1 lb dry, Gulf of Maine scallops
• 1 lb brussels sprouts, trimmed and cut into halves if small, or quarters if large
• 1 small delicata squash, halved, scooped out, and sliced into 1/4 inch half rounds
• 6 Tbsp olive oil
• Salt and pepper
• 12 oz hearty greens (baby kale, radicchio, frisee)
• 4 thin slices prosciutto