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Scallop, Prosciutto, and Mâche Salad

Photo: Erin Kunkel; Styling: Nissa Quanstrom
Total time 25 mins
Yield Serves 4
Serve this party-worthy salad as soon as you make it--the tender mâche wilts fast.


  • 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

Nutrition 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

How to Make It

  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.

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