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
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 283
  • Calories from fat: 54%
  • Protein: 21g
  • Fat: 17g
  • Saturated fat: 4.1g
  • Carbohydrate: 13g
  • Fiber: 3.1g
  • Sodium: 735mg
  • Cholesterol: 28mg

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. 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. 2. Whisk lemon zest and juice with olive oil and 1/2 tsp. salt.
  3. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Scallop, Prosciutto, and Mâche Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy