Seared Scallop Salad with Prosciutto Crisps from Cooking Light

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

5 teaspoon(s) extra-virgin olive oil divided

1 tablespoon(s) cider vingar

1 tablespoon(s) minced shallots

2 teaspoon(s) dijon mustard

4 cup(s) mixed salad greens

2 cup(s) cherry tomatoes divided

1/2 cup(s) sliced english cucumber

1 ounce(s) prosciutto thinly sliced

16 sea scallops about 1 pound

1/2 teaspoon(s) freshly ground black pepper

1/4 teaspoon(s) 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, cherry tomatoes, and cucumber to the 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 salt and pepper. Add remaining 2 teaspoons olive oil to pan; swirl to coat pan. Add scallops to pan; cook 3 minutes on each side until desired degree of doneness. Please 4 scallops and 2/3 cup salad mixture on each of 4 plates; sprinkle with prosciutto.

By RecipeOfHealth.com