Serve this party-worthy salad as soon as you make it--the tender mâche wilts fast.

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Credit: Erin Kunkel; Styling: Nissa Quanstrom

Recipe Summary

25 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Pat scallops dry. Heat a large frying pan (not nonstick) over high heat until a drop of water sizzles when flicked onto it. Add grapeseed oil, then scallops; season with 1/4 tsp. salt. Sauté scallops without moving them until browned and easily turned, 3 minutes. Turn and brown other side, 2 minutes. Transfer to a plate.

  • Whisk lemon zest and juice with olive oil and 1/2 tsp. salt.

  • Cook peas in a saucepan of salted boiling water until just tender, 2 minutes for fresh, 30 seconds for frozen; drain and rinse with cold water.

  • Toss mâche, peas, and prosciutto with 2 tbsp. dressing. Arrange on a platter with scallops. Drizzle with dressing to taste and serve immediately.

  • *Dry-packed sea scallops smell fresh and are slightly sticky with no liquid oozing from them; find them at good seafood shops.

Nutrition Facts

283 calories; calories from fat 54%; protein 21g; fat 17g; saturated fat 4.1g; carbohydrates 13g; fiber 3.1g; sodium 735mg; cholesterol 28mg.