Seared Scallop Salad with Prosciutto Crisps

Photo: Johnny Autry; Styling: Cindy Barr
Be sure to pat the scallops dry to ensure an even sear. Also, if serrano ham is available, it makes a tasty substitute for the prosciutto.

Yield:

Serves 4

Recipe from

Nutritional Information

Calories 171
Fat 7.1 g
Satfat 1.2 g
Monofat 4.5 g
Polyfat 0.9 g
Protein 16.7 g
Carbohydrate 10.3 g
Fiber 2.3 g
Cholesterol 31 mg
Iron 1.3 mg
Sodium 493 mg
Calcium 18 mg

Ingredients

5 teaspoons extra-virgin olive oil, divided
1 tablespoon cider vinegar
1 tablespoon minced shallots
2 teaspoons Dijon mustard
4 cups mixed salad greens
2 cups cherry tomatoes, halved
1/2 cup sliced English cucumber
1 ounce prosciutto, thinly sliced
16 sea scallops (about 1 pound)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt

Preparation

1. Combine 1 tablespoon oil, cider vinegar, minced shallots, and Dijon mustard in a large bowl, stirring with a whisk. Add salad greens, halved cherry tomatoes, and cucumber to 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 freshly ground black pepper and kosher salt. Add remaining 2 teaspoons olive oil to pan; swirl to coat pan. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness. Place 4 scallops and 2/3 cup salad mixture on each of 4 plates; sprinkle with prosciutto.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ivy Manning,

June 2013