Seared Scallop Salad with Prosciutto Crisps |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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.
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