Seared Scallop Salad with Prosciutto Crisps from Cooking Light
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- 5 teaspoon(s) extra-virgin olive oil divided
- 1 tablespoon(s) cider vingar
- 1 tablespoon(s) minced shallots
- 2 teaspoon(s) dijon mustard
- 4 cup(s) mixed salad greens
- 2 cup(s) cherry tomatoes divided
- 1/2 cup(s) sliced English cucumber
- 1 ounce(s) prosciutto thinly sliced
- 16 sea scallops about 1 pound
- 1/2 teaspoon(s) freshly ground black pepper
- 1/4 teaspoon(s) kosher salt
- 1. Combine 1 tablespoon oil, cider vinegar, minced shallots and Dijon mustard in a large bowl, stirring with a whisk. Add salad greens, cherry tomatoes, and cucumber to the 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 salt and pepper. Add remaining 2 teaspoons olive oil to pan; swirl to coat pan. Add scallops to pan; cook 3 minutes on each side until desired degree of doneness. Please 4 scallops and 2/3 cup salad mixture on each of 4 plates; sprinkle with prosciutto.
This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.
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Seared Scallop Salad with Prosciutto Crisps from Cooking Light Recipe at a Glance
- COURSE: Main Dishes