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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 171
  • Fat: 7.1g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 0.9g
  • Protein: 16.7g
  • Carbohydrate: 10.3g
  • Fiber: 2.3g
  • Cholesterol: 31mg
  • Iron: 1.3mg
  • Sodium: 493mg
  • Calcium: 18mg

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. 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. 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.

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