Seared Scallop Salad with Prosciutto Crisps from Cooking Light

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: 4 servings
Community Recipe from


  • 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. 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. 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.
June 2013

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

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