Scallop, Prosciutto, and Mâche Salad

Photo: Erin Kunkel; Styling: Nissa Quanstrom
Serve this party-worthy salad as soon as you make it--the tender mâche wilts fast.

Yield:

Serves 4

Recipe from

Recipe Time

Total: 25 Minutes

Nutritional Information

Calories 283
Caloriesfromfat 54 %
Protein 21 g
Fat 17 g
Satfat 4.1 g
Carbohydrate 13 g
Fiber 3.1 g
Sodium 735 mg
Cholesterol 28 mg

Ingredients

16 large dry-packed sea scallops*; pull off the tough slender muscle from the side of each
3 tablespoons grapeseed or canola oil
About 3/4 tsp. kosher salt, divided
2 tablespoons Meyer lemon zest or 1 tbsp. regular lemon zest
3 tablespoons Meyer lemon juice or 2 tbsp. regular lemon juice
1 tablespoon extra-virgin olive oil
1 1/2 cups fresh or thawed frozen green peas
2 qts. (3.5 oz.) loosely packed mâche or mesclun
2 ounces prosciutto, torn into pieces

Preparation

1. Pat scallops dry. Heat a large frying pan (not nonstick) over high heat until a drop of water sizzles when flicked onto it. Add grapeseed oil, then scallops; season with 1/4 tsp. salt. Sauté scallops without moving them until browned and easily turned, 3 minutes. Turn and brown other side, 2 minutes. Transfer to a plate.

2. Whisk lemon zest and juice with olive oil and 1/2 tsp. salt.

3. Cook peas in a saucepan of salted boiling water until just tender, 2 minutes for fresh, 30 seconds for frozen; drain and rinse with cold water.

4. Toss mâche, peas, and prosciutto with 2 tbsp. dressing. Arrange on a platter with scallops. Drizzle with dressing to taste and serve immediately.

*Dry-packed sea scallops smell fresh and are slightly sticky with no liquid oozing from them; find them at good seafood shops.

Note:

April 2013