Seared Scallop Salad with Prosciutto Crisps

Photo: Johnny Autry; Styling: Cindy Barr Be sure to pat the scallops dry to ensure an even sear. Also, if serrano ham is available, it makes a tasty substitute for the prosciutto.

Photo by Shelly H.
Adapted from myrecipes.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

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

Directions

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. Note: MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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