Seared Scallop Salad with Prosciutto Crisps
Be sure to pat the scallops dry to ensure an even sear.
Ingredients
- 5 teaspoons extra-virgin olive oil, divided
- 1 tablespoon cider vinegar
- 1 tablespoon minced shallots
- 2 teaspoons Dijon mustard
- 4 cups mixed salad greens
- 2 cups cherry tomatoes, halved
- 1/2 cup sliced English cucumber
- 1 ounce prosciutto, thinly sliced
- 16 sea scallops (about 1 pound)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
Preparation
1. Combine 1 tablespoon oil, cider vinegar, minced shallots, and Dijon mustard in a large bowl, stirring with a whisk. Add salad greens, halved cherry tomatoes, and cucumber to bowl; toss gently to coat.
2. Heat a large nonstick skillet over medium-high heat. Add sliced prosciutto to pan; cook 3 minutes or until prosciutto is crisp; coarsely chop. Pat scallops dry with paper towels; sprinkle with freshly ground black pepper and kosher salt. Add remaining 2 teaspoons olive oil to pan; swirl to coat pan. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness. Place 4 scallops and 2/3 cup salad mixture on each of 4 plates; sprinkle with prosciutto.
COOKING LIGHT APRIL, 2013
2. Heat a large nonstick skillet over medium-high heat. Add sliced prosciutto to pan; cook 3 minutes or until prosciutto is crisp; coarsely chop. Pat scallops dry with paper towels; sprinkle with freshly ground black pepper and kosher salt. Add remaining 2 teaspoons olive oil to pan; swirl to coat pan. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness. Place 4 scallops and 2/3 cup salad mixture on each of 4 plates; sprinkle with prosciutto.
COOKING LIGHT APRIL, 2013