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Seared Scallop Salad with Prosciutto Crisps

Photo: Johnny Autry; Styling: Cindy Barr
Yield Serves 4
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.

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.