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